|
|
|
Bolognese Sauce
1 - 35oz can plum tomatoes
1/4 cup extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 celery stalk, chopped
1 carrot, peeled and chopped
1 lb ground lean beef
1/2 cup fresh parsley leaves, chopped
1/4 cup fresh basil leaves, chopped
1/2 tsp red pepper flakes (optional)
salt, pepper to taste
1 lb spaghetti
1/4 cup freshly grated Parmesan Cheese
Strain tomatoes in colander to extract juice, break apart tomatoes with fingers. Discard pulp. Heat olive oil in a large skillet. Add onion and garlic and saute over medium heat until onion becomes soft. Add celery and carrot and saute for another five minutes. Add ground beef, breaking up meat and browning for about nine minutes. Add tomatoes, parsley and basil and cook over medium heat until sauce thickens, about 10 minutes. Add red pepper, season with salt and pepper.
Cook pasta in large pot of boiling water. Cook al dente; drain and toss with sauce. Top with cheese. Serves 4 to 6.
|
|
