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Pasta Bolognese | by Sharon Mollerus
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Pasta Bolognese

Here's Mike's recipe:

 

2 Tablespoons olive oil

1 diced carrot

1 diced celery stalk

1 diced onion

2-3 cloves garlic, minced

pinch nutmeg

2 lbs. ground veal (or 1 lb. ground hamburger and 1 lb. ground pork)

1 cup white wine

12 oz. tomato paste

4 stalks fresh oregano (pull off leaves and mince or put stalks in whole and remove before serving)

salt and pepper to taste

cayenne to taste

1 cup heavy cream

 

Heat olive oil in Dutch oven. Add carrot, onion and celery. Sweat 3-4 minutes. Add garlic. Cook an additional minute. Add nutmeg. Add meat and cook until pink is gone. Drain fat. Add wine and reduce by half. Stir in tomato paste, salt, pepper and oregano. Cook low 30-40 minutes. Before serving, add cream and cayenne and cook for an additional 5 minutes.

 

Serve over egg noodles. You can also use the sauce for lasagne. The sauce can be thinned with cream.

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Taken on July 16, 2007