FETTUCCINI WITH BOLOGNESE SAUCE 7-31

With the help of friends, we celebrated our 60th pasta dinner tonight. I decided on my version of a Bolognese sauce…of which there are many variations.



INGREDIENTS:

Fettuccini
Celery, chopped
Carrots, sliced
Garlic and onions
Ground beef
Fresh basil and oregano
Olive oil
Butter
Sweet Vermouth
Cream or whole milk
Whole, peeled tomatoes, 28 oz. can
Tomato sauce, 8 oz. can

PROCESS:

In olive oil and butter cook the garlic, onions, and veggies for about 5 minutes. Add the meat and cook until browned throughout. Add a splash of sweet vermouth while the meat is cooking. Then add the tomatoes and herbs and simmer for about one hour.

While the pasta is cooking add cream to the sauce, stirring frequently.

Place the pasta in serving bowl and add the sauce.

COMMENTS:

You can substitute pork for all or half of the beef. This is a fantastic sauce that traditionally is served with fettuccini or tagliatelli.