half of a 7 oz jar roasted red peppers, cut in 1/2- inch stips
3 tbsp. minced parsley
1 tsp. oregano
1 tsp. Kosher salt
1 tsp. balck pepper
1/4 cup olive oil
CREAM SAUCE
1/3 cup butter
4 - 5 cloves garlic
2 cups heavy whipping cream
3/4 tsp. Kosher salt
1/4 tsp. black pepper
Instructions
Preheat a large saucepan over medium heat. When hot, add sausage and ground beef a little at a time so temperature doesn't drop rapidly. Meat should sizzle and smoke. Let meat brown on one side. Cook to medium rare. Drain off excess fat.
Add garlic, red pepper, tomatoes, red pepper strips, parsley, oregano, salt and pepper to meat; simmer, uncovered about 30 minutes, until flavors blend and sauce thickens. Stir in olive oil to bind sauces. Refrigerate and use as needed.
Heat butter in saucepan; add minced garlic. Simmer over low heat until garlic softens, about 5 minutes. Do not brown.Add cream, salt and pepper; let simmer about 45 minutes, reducing by about 10%, stirring often. Remove from heat, stir to recombine butter and cream. Before using, stir well to recombine butter, garlic, seasonings and cream.
To assemble- Ladle meat sauce into non-stick pan; heat quickly. Add cream sauce; heat until sauce bubbles and reduces, 2 to 3 minutes. Meanwhile, cook nooldes until al dente; drain. Add noodles to heated sauce mixture; stir.
Originally Submitted
1/26/2013
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