A few weeks ago I posted a breakfast casserole and some cinnamon bread that I served for some friends who stayed over one weekend. Well I never mentioned that my best friend’s husband Adam is a food blogger as well! He writes the blog Adam Loves Food and his main focus is on the DC area. If you are traveling to that area or live there, you should check him out.
If you don’t live there, still check him out since he sprinkles some original recipes into the mix as well. I saw this on his blog and immediately knew it was a perfect meal for a busy weeknight. Now that tutoring has started back up, I don’t have as much time in my kitchen on the weeknights as I would like. This meal comes together quickly and is a lighter version of a traditional bolognese since you use milk rather than heavy cream. I served mine with a big hunk of bread and a glass of red wine. Easy and delicious! Thanks Adam.
Adam’s Classico Pasta Bolognese
1 Tablespoon of Olive Oil
A Handful of Baby Carrots or 1 Full Peeled Carrot Finely Chopped
1 Celery Stalk Finely Chopped
1/2 An Onion, Diced
2 Garlic Cloves, Diced
1 Teaspoon of Crushed Oregano (Dried), or Fresh if you have it
1 Teaspoon of Crushed Basil (Dried), or Fresh if you have it
1/2 Pound Ground Round (85/15) OR Lean (90/10) Ground Beef
1/2 Jar of Classico Tomato & Basil Sauce
1/4 Cup of Milk
1/2 Cup of Dry Red Wine
1/2 package of your favorite Linguine, Penne or Rigatoni
Pinch of Salt & Pepper
What you’ll do:
Heat olive oil on medium/high heat in a large saucepan. Add carrots, celery, onion, garlic, oregano, and basil. Cook vegetables until they become translucent (5-10 mins) stirring frequently.
Add ground beef & a pinch of salt/pepper to pan. Cook until brown. While cooking, make sure to break up the clumps with a wooden/silicone spoon.
Add tomato sauce and red wine. Cook on medium-high heat until sauce boils. Reduce heat. Add milk slowly, stirring while you add it, and simmer for as long as you’d like. Minimum 25 mins.
While sauce is simmering, boil a pot of lightly salted water. Once it comes to a rolling boil, add your favorite pasta. Again I recommend Linguine, Penne, or Rigatoni for this dish (use whole-grain for a healthier meal). Once pasta has cooked for it’s allotted al-dente time written on the box, drain in colander, rinse, and add to sauce. Cook in sauce for 2-3 minutes. Serve with fresh grated Parmesan or Pecorino Romano.
Source: Adam Loves Food