"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Penne Bolognese Recipe

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This recipe for Penne Bolognese, by , is from The Pfarr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Pfarr
Added: Thursday, April 2, 2009


150 gr. ground beef
150 gr. ground pork
1 can (1 l.)crushed tomatoes,
1/2 cup diced onion
1/2 cup grated carrot
1/2 cup chopped celery
1 tbsp. minced garlic
1/4 cup olive oil, 25gr. butter
4 bay leaves
Dried oregano and basil
Salt and pepper
1 tbsp. sugar
Penne pasta

In a large saucepan heat the olive oil and fry the garlic and onion for 2 minutes, stirring. Add the rest of the vegetables and cook for another 2-3 minutes. Add the ground meat to the saucepan and stir vigorously for 2 minutes before adding the crushed tomatoes. Bring to a boil and reduce the temperature to low. Add the bay leaves and herbs and cook for 45 minutes, stirring every 5 minutes or so. Add the butter and sugar and season to taste. Boil penne and toss it with as much sauce as you need. The left over Bolognese sauce can be frozen. Serve the Penne Bolognese with freshly grated Parmesan cheese on top.




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