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Pasta with Mock Bolognese Ragù

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Serves 4

If you've got homemade marinara sauce in the fridge, you can pull together this hearty dinner in the time it takes to cook the pasta.

  • 3 Tbs. unsalted butter
  • 1 cup finely chopped onion
  • 2 finely chopped cloves garlic
  • 1/4 cup very finely chopped carrot
  • 1/4 cup very finely chopped celery
  • 1 lb. ground beef
  • 3/4 cup red wine
  • 3 cups Marinara Sauce 
  • 1/2 cup cream or milk
  • 1 lb. cooked pasta
  • Parmigiano Reggiano, for serving

In a large sauté pan melt the butter over medium heat. Add the onion, garlic, carrots, and celery; cook until softened, about 5 minutes. Increase the heat to medium high, add the ground beef, and cook until browned, breaking up the meat with a spoon, 4 to 5 minutes. Pour in the red wine and boil until reduced to 1 Tbs., 3 to 5 minutes. Add the marinara and cream or milk. Simmer until the sauce has thickened enough to softly mound on a spoon, about 8 minutes. Toss with warm cooked pasta. Serve with freshly grated Parmigiano.

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