Now..I am wordy preferring to give directions sometimes with ingredients
But this will take you 15 min to prepare to get it to the simmer
EASY clean up
ONe main pot..plus the pasta pot
Can be modified for diets..but the richer ingredients is what I use because over pasta and or salad ...the distributed portion of the bolognese eaten is not all that much..
Bolognese ( this makes an amount to cover a pound of pasta)
One pound fettuccini noodles (al dente)
3/4- 1 lb of ground meatloaf mix (comes ground in one pack and
contains beef, pork, veal ) or just use ground pork or beef
Half a seeded red pepper - (optional) chopped. I like red pepper and is healthy
One medium sweet onion (regular yellow is OK) - chopped
Two normally sized carrots or ~8 -10 baby carrots (peeled) and SLICED thin
3 decent (medium) cloves garlic - chopped
Olive Oil (few tablespoons)
Coarse salt - to taste per your diet
Ground Pepper
1/2 teaspoon powdered nutmeg
1/2 cup Shiraz or dry white wine..your choice
I cup heavy cream ( I suppose this can be lite milk..not tried)
1/2 cup shaved fresh parm ( deli section) ( not the dry powder stuff)...this is important
Half stick butter (optional..per diet allowance)
One very small can Hunts sauce
In a deep frypan or sauce pot.. few tablespoons of olive oil get heated
Add the chopped onions, carrots and red pepper. These get fried until limp..this is NOT a browning activity- limp
Add garlic and be careful..it burns..don't let it..!!
When all is limp..add the meat..stir and break it up as it fries on a low heat...it is important that you not brown this --bolognese does NOT get browned
When there is no more red color to the crumbled meat..
Add all the wine and you can turn up the heat to evaporate it quickly
When almost all evaporated..add the heavy cream, the SMALL can of Hunts and the butter, the cheese and the nutmeg and a measured teaspoon of the salt and pepper to taste..stir stir..
Cook about a half hour..45 min.. you can keep it covered on stove bubbling a bubble at a time ( meaning just SLIGHTLY)
Boil salted water for pasta
Drain it well when al dente (slightly hard)
DRAIN it...Toss it RIGHT IN the pot with your bolognese sauce
Taste for extra salt needed
Stir stir stir... you can serve each plate with a heaping tablespoon of cold ricotta ..
This sauce can be made ahead and reheated..
Doubled ..for two meals.. etc., Tripled... BUT ..it will take longer to evaporate the tripled wine ..may have to raise heat..
Serve hot over cold chopped mixed greens ..romaine..whatever if carb conscious. Also never tried it but can use milk I guess in place of heavy cream and a light butter..just adjust things for yur diet.. you wont be disappointed with this quick and tasty version..
Carrots and nutmeg and wine ( evaporated ) are essential
