Saturday, January 4, 2014

Spicy Bolognese Pasta

I am NOT Italian, even though if I could live in an alternative life, I would most definitely be ITALIAN! Now, if I could just learn to cook like a true Italian! I am a work in progress. Tonight I decided to make a Bolognese recipe based on two of my favorite Food Network Chefs, Giada De Laurentiis and Ina Garden version of Bolognese. Out of the 4 of us in this house, I received 4 thumbs up! I have never cooked Fusilli Col Buco, so I was unsure about the texture of the pasta being too "al dente" for my guests....but apparently they liked it! So here is what I have created tonight; it is spicy, flavorful and definitely easy to make. You be the judge on this one and let me know! To print recipe without photos, click: PRINT
2 tablespoons olive oil
1 lb lean ground beef
1/2 lb ground sausage
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper (use less if you do not like too much spice)
1 1/4 cups dry red wine, divided
1 (28 oz) can crushed tomatoes
2 tablespoons tomato paste
Kosher salt and ground pepper
1/4 cup fresh parsley, finely chopped
1 celery stalk, chopped
5 mini bella mushrooms, chopped
1 (2.25 oz) can sliced black olives
1 box of Fusilli Col Buco pasta
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves
1/4 cup heavy cream
1 tablespoon sugar (if needed - see below, step 8))
1/2 tablespoon lemon juice (if needed - see below, step 8)
1/2 cup grated parmesan cheese, plus extra for serving

1) Heat 2 tablespoons of olive oil in a large pot over medium heat and add the ground beef and sausage.
2) Cook for about 5-7 minutes until brown.

3) Stir in the garlic, oregano, red pepper flakes, freshly chopped parsley and chopped celery. Cook for 1 minute.

4) Add the tomatoes, tomato paste, 1 tablespoon of salt and 1 1/2 teaspoons pepper, stir until combined.  Bring to a boil.

5) Add the mushrooms, stir and simmer for 10 minutes.

6) In a separate pot, bring water to a boil, add a tablespoon of salt, bit of oil and add the pasta. Cook according to the package, about 8-10 minutes. Once done, drain and set in a serving dish.

7) To finish the meat sauce, add the nutmeg, basil, cream and the remaining 1/4 cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally.

8) When sauce thickens, add 1/2 cup of parmesan cheese and stir together. **IMPORTANT** If the sauce tastes too salty, which in my case it did, I added the sugar and lemon juice to try and reduce the saltiness. Stirred together and let simmer for about 2 minutes before adding the cheese***

9) Add the meat sauce to the pasta and toss well. Serve with shredded parmesan on top. Enjoy!

Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 924
% Daily Value *
Total Fat 39 g60 %
Saturated Fat 13 g64 %
Monounsaturated Fat 10 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 136 g45 %
Sodium 721 mg30 %
Potassium 1221 mg35 %
Total Carbohydrate 83 g28 %
Dietary Fiber 6 g23 %
Sugars 13 g
Protein 53 g106 %
Vitamin A1 %
Vitamin C98 %
Calcium2 %
Iron157 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Copyright © 2013 Kellicipes