Wednesday, March 24, 2010

pasta bolognese

1 lb. ground beef
1 lb. ground veal or lamb
1 tablespoon olive oil
1 tablespoon butter
1 large onion, chopped
4 - 6 cloves of garlic....depending on your love for garlic and how much your family can stand
1/4 cup red wine
2 carrots, peeled and sliced
1 16 oz. can whole tomatoes with/ juice
salt & pepper to taste
1 pound penne pasta
Parmesan cheese for grating on top

1.In a large sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later.
2.In the same pot, sauté onion and garlic in the olive oil & butter until the onions are translucent.
3.Deglaze the pan with wine and reduce by half.
4.Puree the whole tomatoes and add them to the pot along with the sliced carrots and reserved meat.
5.Simmer for about 1 1/2 hours. (If the sauce become too dry add a little water or chicken stock)
6.Salt and Pepper to taste.
7.In a big pot of salted boiling water, cook pasta al dente.
8.Serve sauce over pasta with grated cheese.

ok this recipe is big , but you can easily freeze it ,personally i freeze one cup recipe inside a individual ziplock bags,whenever i need them i can use it,in freezer it's good about 8-10 months.

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