Spaghetti with quick bolognese sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | small | Onion, minced |
| ¾ | pounds | Lean ground beef |
| 1 | can | Crushed tomatoes in puree (16 oz) |
| Salt & ground black pepper | ||
| Parmesan Cheese | ||
| 10 | Cloves garlic, chopped | |
| 1 | Carrot, chopped coarse | |
| ½ | cup | Dry red wine |
| ¼ | cup | Heavy cream |
| 12 | ounces | Spaghetti |
Directions
For The Sauce: Heat butter in a large saucepan. Add fennel, onion, and carrot; saute until vegetables are softened, about 5 minutes. Add ground beef; cook over medium-low heat until meat just loses pink color, about 3 minutes. Stir in red wine and simmer 1 minute until wine evaporates. Add tomatoes; bring to a boil. Cover partially and simmer until sauce thickens slightly, about 10 minutes. Stir in heavy cream; season with ½ teaspoon salt and ¼ teaspoon pepper or to taste. Cover and keep warm.
Meanwhile bring 6 quarts water to boil in a soup kettle. Add 1 tbs salt and the spaghetti. Cook for 9 minutes, or until just tender. Drain pasta and transfer to a warm serving bowl. Pour hot sauce over pasta. Sprinkle with parsley and cheese and serve immediately. Makes 4 servings.