Wednesday, September 30, 2009

spinach pasta bolognese

(this is a picture of the leftovers a day later it looks much better than this fresh)

I am finally contributing to this blog because I finally got my computer fixed and internet set up. Sorry I'm so slow. I don't know if I spelled this right but I tried. I adapted this recipe from a recipe from my brother CJ and from the red-headed italian chef on food network (whose name I can't think of sorry). It is quite easy but very diffferent from my usual creamy pastas I make so this adds some variety to our menus once in a while. I learned to measure from my mother (which means not measure:) so I'll do my best to get the proportions right sorry.

2 Tbsp olive oil
1/2 C chopped or shredded carrots
1/2 C chopped celery
1 medium onion chopped
3-4 cloves garlic minced
salt & pepper

saute veggies in oil until crisp tender then add:

1 lb ground beef
1/2 lb chopped bacon
salt & pepper
1/4-1/2 C white cooking wine

brown with veggies still in pan, don't add wine until meat is partially browned. once meat is cooked, veggies are tender, and wine is basically gone add:

1/2 small can tomato paste
3 Tbsp milk

sauce will be very thick. the longer you let it all saute the better the flavors meld. When the sauce gets to dry I add ladels of pasta water (from the pan of noodles I'm cooking) to get the right consistency.

Then add spinach pasta noodles (I use store bought homemade looking kind, kinda pricey but worth it) cooked al dente to pan and mix all together make sure to remove pan from heat so noodles don't get soggy and then transfer to serving dish. Make sure to have plenty of noodles as the sauce is just to be a condiment:) top with parmesean cheese and enjoy!

1 comment:

  1. Welcom Carla!! It is good to have you up and running again. This recipe looks great and I look forward to many more! :)


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