Pasta with Bolognese Sauce

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Makes: 4  servings Start to Finish 30 mins

Ingredients

  • 1 28 ounce can crushed tomatoes in puree
  • 3 8 ounce cans tomato sauce
  • 1/3 cup  water
  • 1/2 teaspoon  dried rosemary, crushed
  • 1/4 teaspoon  crushed red pepper
  • 1/8 teaspoon  crushed fennel seed
  • 1 tablespoon  olive oil
  • 1/2 cup  chopped onion
  • 1/2 pound  sliced shiitake or white mushrooms, coarsely chopped
  • 1 tablespoon  chopped garlic
  • 1/2 pound  ground veal
  • 1/2 pound  ground pork
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 3/4 cup  white wine
  • 1 pound  castellane or rigatoni pasta
  • Grated Romano or Parmesan cheese

Directions

1. Bring water for pasta to a boil.

2. Microwave tomatoes, tomato sauce, water, rosemary, crushed red pepper, and fennel seed, covered with vented plastic wrap, in a large microwave proof bowl on High 10 to 15 minutes, stirring every 5 minutes.

3. Heat oil in 12-inch skillet. Add onion, mushrooms, and garlic; cook 8 minutes. Add veal and pork; sprinkle with salt and pepper. Cook, breaking up meat with a spoon, until no longer pink. Add wine; gently boil 2 minutes. Stir in tomato mixture. Bring to a boil. Cover and simmer 10 minutes.

4. Meanwhile, start to cook pasta according to package directions.

5. Drain pasta; return to pot. Toss pasta with 2 cups of sauce; transfer to a bowl. Top with 1 cup of the sauce. Serve with remaining sauce and cheese. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)815,
  • Fat, total(g)22,
  • chol.(mg)87,
  • sat. fat(g)7,
  • carb.(g)115,
  • fiber(g)8,
  • pro.(g)41,
  • sodium(mg)1726,
  • Percent Daily Values are based on a 2,000 calorie diet
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