Pasta with Bolognese Sauce
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Bolognese sauce is a hearty Italian meat and vegetable sauce flavored with red wine and cream.
Ingredients
- 12 ounces bulk sweet Italian sausage or ground beef
- 1 cup chopped onion (1 large)
- 1/2 cup finely chopped carrot
- 1/2 cup chopped green sweet pepper
- 1/4 cup chopped celery
- 4 cloves garlic, minced
- 3 pounds Roma tomatoes, peeled, seeded and chopped (about 4 cups), or two 14.5-ounce cans tomatoes, undrained and cut up
- 1 6-ounce can tomato paste
- 1/2 cup dry red wine or beef broth
- 2 tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
- 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup whipping cream
- 2 tablespoons snipped fresh parsley
- 10 ounces dried pasta, such as spaghetti, linguine, or penne
- In a large saucepan or Dutch oven cook the sausage, onion, carrot, sweet pepper, celery, and garlic until meat is brown and onion is tender. Drain.
- Carefully stir in tomato, tomato paste, wine, dried herbs (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover; simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in whipping cream, parsley, fresh herbs (if using); heat through.
- Meanwhile, cook pasta according to package directions. Drain. Serve sauce over hot pasta. Makes 5 to 6 servings.
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