|Topped with lots of cheese!|
Linguine with Quick Bolognese Sauce
Some days just call for comfort food! And, this is one of our favorites.
1 Medium Onion, minced
2 Cloves Garlic, minced
1 Celery Stalk, minced
1 Carrot, peeled & minced
1 lb low-fat Ground Beef
1-28oz Can Crushed Tomatoes (real Italian tomatoes are best, but if they're not available, use Progresso)
1-187 ml bottle of Cabernet Sauvignon (or 1 Cup hearty red wine)
2 tsp dried Basil
1/2 tsp Salt
1/2 tsp ground Pepper
1/4 cup cream
In a Dutch oven, sautee onions, garlic, cellery, and carrots in olive oil. Add ground beef, breaking it up with a wooden spoon, stirring until browned throughout. Pour in wine, and boil until wine reduces and no longer smells like alcohol. Add tomatoes and seasonings. Continue cooking at medium heat, stirring frequently, for half an hour. Turn off heat, and stir in cream.
I served this sauce over 1 lb. of linguine, cooked according to package directions. Add 1 tsp salt and 1 Tbsp olive oil to water. The oil keeps it from sticking together.
This sauce is wonderful with any kind of pasta, including ravioli, and can even be used for lasagna.
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