Pasta Bolognese

DF if w/out mascarpone cheese

The only thing that’s not so great about bolognese is how long it typically takes to make.  No one I know has a couple of hours to make it on a weeknight especially during the holiday season. But you want that beefy red sauce over your pasta, you just crave it.  Here’s a perfect recipe for any night of the week…

Pasta Bolognese
1lb penne (I used whole wheat), cooked
olive oil
1 onion, diced
3 celery stalks, diced
2 carrots, diced
3 garlic cloves, minced
1 tsp dried oregano
2 bay leaves
1lb ground beef
1/2 c red wine
3 c good store bought jarred marinara sauce (recommended: Rao’s)
1/2 c basil, chopped
1/2 c mascarpone cheese
salt and pepper

Pasta Bolognese 001

Heat olive oil over medium high heat in a large pot.  Add onion, celery, carrots, garlic, oregano, bay leaves and, salt and pepper, cook for 5 minutes.  Add beef and cook until browned, 5 minutes  Deglaze the pot with red wine while scrapping up the brown bits from the bottom of the pan and let reduce by half.  Add jarred marinara sauce, bring sauce to a boil then reduce heat to low and let simmer for 30 minutes.  Remove bay leaves and add basil.  Add pasta, stir to combine and portion into bowls.  Then dollop mascarpone cheese on each serving and enjoy.

Pasta Bolognese 002


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