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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The basic recipe came from a cooking class I took however I have switched it up a bit. My husband likes this better then regular spaghetti however with the whipping cream and cup of cheese we don't have this often but enjoy it when we do. Ingredients:
1/2 lb ground beef or 1/2 lb ground turkey |
1/2 lb ground sausage |
1 medium onion, chopped |
1 carrot, finely chopped |
1 1/2 zucchini, shredded |
3 garlic cloves, finely chopped |
2 tablespoons butter |
1 tablespoon olive oil |
1 tablespoon fresh basil, chopped |
1/2 teaspoon salt |
1/4-1/2 teaspoon pepper |
1/4-1/2 cup dry red wine |
1 (6 ounce) can tomato paste |
2 -3 cups chopped tomatoes, drained |
1/2 cup heavy whipping cream |
1 cup grated parmesan cheese (fresh) |
1 lb linguine |
Directions:
1. In a large saucepan over medium heat saute onions, carrots, garlic and zucchini in butter and oil for 2 minutes. Add beef or turkey and sausage. Break the meat into small pieces and season with salt and pepper. Cook for 5 minutes. Remove from heat and drain off butter and oil.
2. Return the pan to the stove and add the basil and red wine. Saute 2 min to reduce the wine. Stir in tomatoes, tomato paste and cook for about 20 min stirring occasionally.
3. Stir in whipping cream until the sauce turns pink. Cook sauce for 5 min more until bubbly. Stir in Parmesan cheese. The last 10 minutes the sauce is cooking in a large pot boil 6 quarts of water. Cook linguini until tender around 10 minutes; drain. Plate the linguini, top with bolognese sauce and sprinkle with a bit more cheese.
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