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Pasta with Bolognese Sauce

Source of Recipe


Unknown






List of Ingredients



• -- For the Bolognese Sauce --
  
• 1 can (28 oz.) crushed tomatoes in puree
  
• 3 cans (8 oz. each) tomato sauce
  
• 1/3 cup water
  
• 1/2 tsp dried rosemary
  
• 1/4 tsp red pepper flakes
  
• 1/8 tsp crushed fennel seed
  
• 1 Tbsp olive oil
  
• 1/2 cup chopped onion
  
• 1/2 lb. sliced shiitake mushrooms, coarsely chopped
  
• 1 Tbsp chopped garlic
  
• 1/2 lb. ground veal
  
• 1/2 lb. ground pork
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground pepper
  
• 3/4 cup white wine
  
• *
  
• 1 lb. castellane or rigatoni pasta
  
• Grated Romano or Parmesan cheese
  






Instructions



1. Bring water for pasta to boil. Microwave tomatoes, tomato sauce, water, rosemary, red pepper flakes, and fennel seed (covered), in a microwave-proof bowl on HIGH for 15 minutes.
   
   
2. Heat oil in a 12-inch nonstick skillet. Add onion, mushrooms, and garlic; cook for 8 minutes. Add veal and pork; sprinkle with salt and pepper. Cook, breaking up meat, until no longer pink. Add wine. Gently boil for 2 minutes. Stir in tomato mixture. Bring to a boil. Cover and simmer for 10 minutes.
   
   
3. Meanwhile, cook pasta according to package directions.
   
   
4. Drain pasta; return to pot. Toss pasta with 2 cups of the Bolognese sauce; transfer to a bowl. Top with 1 cup of the sauce. Serve with the remaining sauce and cheese.
   
   Makes 4 servings.