Pasta with Bolognese Sauce

Description:

No description provided.
  • Prep Time: 00:00:00
  • Cook Time: 00:00:00
  • Total Time: 00:00:00

Ingredients:

  • 1 1/4 
    cups 
    beef broth 
  • cups 
    coarsely chopped onion 
  • 1/4 
    cups 
    finely minced garlic 
  • cups 
    eggplant, coarsely chopped 
  • tsp 
    diced tomatoes (14 pz can) 
  • cups 
    fruity red wine 
  •  
    fresh or dried bay leaves 
  • oz. 
    seeded, finely minced jalapeno 
  • 1/4 
    cups 
    balsamic vinegar 
  • 1/4 
    cups 
    Madeira 
  • tbsp 
    tomato paste 
  • gal 
    ground turkey 
  • 1 1/2 
    tsp 
    dried marjoram 
  • 1 1/2 
    tsp 
    dried oregano 
  • 1 1/2 
    tsp 
    dried basil 
  • 1/8 
    tsp 
    ground nutmeg 
  • 1/8 
    tsp 
    crushed red pepper flakes 
  • pinch 
    salt 
  • pinch 
    freshly ground black pepper 
  • 16 
    oz. 
    dried linguine 
  • oz. 
    finely minced fresh parsley 
  • 1/4 
    cups 
    grated parmesan cheese 

Instructions:

In a stockpot, heat 2 tbsp broth over medium heat and cook the onions and garlic for about 5 minutes, until translucent. Add the remaining ingredients, except the linguine, parsley and Parmesan cheese. Bring to a boil, reduce the heat to low and simmer, uncovered, for about 2 hours, stirring occasionally, until thick and richly colored. Taste and adjust the seasonings. In a saucepan of boiling water, cook the pasta over medium-high heat for 8 to 12 minutes. Drain and toss with the remaining 2 1/2 cups sauce and cook over low heat for about 2 minutes, so that the pasta can absorb some of the sauce. Serve immediately, sprinkled with the parsley and Parmesan cheese.

Serves 8