Penne Alla Bolognese Bianco Recipes

Steps:

• Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)
• Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
• Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.

Steps:

• Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, carrot and celery, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 1 minute. Add ground beef and cook, stirring occasionally, until almost done. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes or until ground beef is done. Serve over hot penne.
• Cost per recipe*: $5.91.
• Cost per serving*: $1.48.
• *Based on average retail prices at national supermarkets.

Steps:

• Sauté bacon until fat is rendered; drain fat.
• Add ground chicken, beef, and sausage; brown and drain fat.
• Add onion, celery, carrot, zucchini, and garlic; sauté until onion is clear.
• Add tomatoes, tomato sauce, tomato paste, red wine, rosemary, and nutmeg; Simmer 45 minutes.
• Add Sauterne or Marsala; simmer 10 minutes.
• Add evaporated milk to smooth out sauce.
• Serve over hot cooked penne pasta.

Steps:

• In a large non-stick skillet, heat the oil until hot but not smoking over medium heat.
• Add the onion and cook, stirring frequently, until softened, about 5 minutes.
• Stir in the carrots,celery, and 1/3 cup of water and cook until the vegetables are tender and the liquid has evaporated, about 5 minutes longer.
• Stir in the beef and cook until no longer pink, about 4 minutes.
• Add the wine and cook until the liquid has evaporated, about 5 minutes.
• Stir in the tomato paste, 2/3 cup of the milk, the salt, pepper, and oregano, reduce to a simmer, and cook,stirring frequently until the milk has been absorbed.
• Continue to cook until the sauce is thick and creamy, gradually adding the remaining 1 cup milk until all has been absorbed, about 20 minutes longer.
• Meanwhile, cook the pasta in a large pot of boiling water until just tender.Drain well.
• Transfer the sauce to a large bowl, add the pasta, the parsley, if desired, and the Parmesan and toss to combine all.
• Spoon the Penne Bolognese into 4 bowls and serve with additional Parmesan cheese, if desired.