December 20, 2016

Linguine alla Bolognese

On the Menu Today~
Linguine alla Bolognese

Over the years, we have replaced the usual appetizer spread and
grilled tenderloin steak dinner on Christmas Eve with an Italian style dinner.
Opting for a big pan of cheesy lasagna or a big bowl of spaghetti with meat sauce..
sounds much better than standing outside, huddled around the grill for warmth or
munching on yet another potato chip smothered in french onion dip..

Another advantage of making an Italian-style dinner...
everything can be prepared ahead of time...
keeping you out of the kitchen and
leaving you with more time to spend with family.
Plus, left-overs are great to serve the next day.

Hope you'll enjoy this recipe for Linguine alla Bolognese...
Served with a small side salad, Pull Apart Pesto Garlic Bread and
finish off this delicious dinner with a Classic Italian Mascarpone Torta.
You'll have a Christmas dinner everyone will love.

Linguine alla Bolognese

  • 8 ounces ground beef
  • 8 ounces ground pork
  • 8 ounces ground Italian sausage
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 3 carrots peeled and diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 large green pepper, diced
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 cup red wine, such as Shiraz, divided
  • 2 (15.5 oz) jars pasta sauce
  • 1 (28 oz) can crushed tomatoes
  • 1 (14.5 oz) can chopped tomatoes
  • 2 (6 oz) cans tomato paste
  • 2 (8 oz) cans tomato sauce
  • 1 (16 oz) package linguine
  • 1/2 cup heavy cream
  • 1/4 cup chopped sun-dried tomatoes in olive oil and herbs
  • 1/2 cup grated Parmesan cheese or to taste
Cooking Directions
  1. In medium skillet, brown meats with oil. Season with salt and pepper, drain off fat. Return meats to pan and add carrots, onion, garlic and green pepper. Add basil, oregano and thyme. Cook for 15 minutes. Add the red wine and simmer for 10 minutes. Add pasta sauce, whole tomatoes, chopped tomatoes, tomato paste, tomato sauce and remaining wine. Bring to a boil, reduce heat and simmer until tomatoes break apart and sauce thickens, 45 to 60 minutes. 
  2. Cook pasta according to package directions. Drain well. Remove sauce from heat and stir in heavy cream and chopped sun-dried tomatoes before serving. Top pasta with sauce and a sprinkling of grated Parmesan cheese.
Wine, Italian, Pasta, Tomato, Sauce, Garlic
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