Title: Spaghetti with Quick Bolognese Sauce
Categories: Italian Pasta Sauce
Yield: 4 Servings
| 2 | tb | Butter |
| 1 | sm | Onion, minced |
| 3/4 | lb | Lean ground beef |
| 1 | cn | Crushed tomatoes in puree (16 oz) |
| | | Salt & ground black pepper |
| | | Parmesan Cheese |
| 10 | | Cloves garlic, chopped |
| 1 | | Carrot, chopped coarse |
| 1/2 | c | Dry red wine |
| 1/4 | c | Heavy cream |
| 12 | oz | Spaghetti |
For The Sauce: Heat butter in a large saucepan. Add fennel, onion, and
carrot; saute until vegetables are softened, about 5 minutes. Add ground
beef; cook over medium-low heat until meat just loses pink color, about 3
minutes. Stir in red wine and simmer 1 minute until wine evaporates. Add
tomatoes; bring to a boil. Cover partially and simmer until sauce
thickens slightly, about 10 minutes. Stir in heavy cream; season with 1/2
teaspoon salt and 1/4 teaspoon pepper or to taste. Cover and keep warm.
Meanwhile bring 6 quarts water to boil in a soup kettle. Add 1 tbs salt and
the spaghetti. Cook for 9 minutes, or until just tender. Drain pasta and
transfer to a warm serving bowl. Pour hot sauce over pasta. Sprinkle with
parsley and cheese and serve immediately. Makes 4 servings.