2 lb ripe fresh tomatoes or Italian imported canned tomatoes
1 red onion, finely chopped
2 med carrots, peeled, finely chopped
2 ribs celery, finely chopped
2 garlic cloves, chopped
1/4 c chopped fresh parsley
1/4 c olive oil
1 lb ground chuck
1 c milk
1/2 c dry white wine
salt and pepper to taste
1/8 t freshly ground nutmeg
1 lb penne pasta, cooked, drained
freshly grated parmesan cheese
Instructions
Force the tomatoes through a food mill to puree, discarding the seeds. Saute the onion, carrots, celery, garlic and parsley in the olive oil in a nonaluminum stockpot until translucent. Add the ground chuck and milk. Cook until the ground chuck is brown, stirring until crumbly. Add the tomato puree, wine, salt, pepper and nutmeg. Simmer for 30 minutes. Adjust the seasonings. Cook for 20 minutes longer. Remove from heat. Spoon over the hot cooked pasta and sprinkle with the Parmesan cheese.
Originally Submitted
10/20/2012
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