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.

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