Pasta with Bolognese Sauce Recipe

  • 0:15:00
  • 2:30:00
  • 2:45:00
8
Ingredients
  • 1 1/4
    cups
    beef broth
  • 1
    cups
    coarsely chopped onion
  • 1/4
    cups
    finely minced garlic
  • 2
    cups
    eggplant, coarsely chopped
  • 1
    cups
    fruity red wine
  • 3
    fresh or dried bay leaves
  • 1
    oz.
    seeded, finely minced jalapeno
  • 1/4
    cups
    balsamic vinegar
  • 1/4
    cups
    Madeira
  • 3
    tbsp
    tomato paste
  • 1
    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
  • 1
    pinch
    salt
  • 1
    pinch
    freshly ground black pepper
  • 16
    oz.
    dried linguine
  • 2
    oz.
    finely minced fresh parsley
  • 1/4
    cups
    grated parmesan cheese
  • 3
    tsp
    diced tomatoes (14 oz can)
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.

By: Fresh Start by Julee Rosso

Published on 09/03/2013