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    Fettuccine Bolognse

    Source of Recipe

    2 teaspoons olive oil
    1/2 pound lean (90 percent) ground beef
    1/2 pound ground turkey or chicken
    2 cups chopped onions
    4 teaspoons minced garlic
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon dried thyme
    1 pound white mushrooms, chopped
    1 cup chopped carrots
    1/2 cup chopped celery
    1 can (14-1/2 oz.) beef broth
    2 cans (35 oz. each) Italian style tomatoes
    1/3 cup tomato paste
    1/4 cup chopped fresh parsley
    1 pound dry fettuccine, cooked according to package directions

    Make Bolognese Sauce: Heat oil in Dutch oven over medium-high heat. Add beef and turkey; cook until brown, 5 minutes. Stir in onions; cover and cook until onions are softened, 5 minutes. Stir in garlic, salt, pepper, and thyme; cook 30 seconds. Stir in mushrooms; cook, covered, 5 minutes. Add carrots and celery; cook, covered, 2 minutes more. Stir in broth; bring to boil and cook, uncovered, until broth is slightly reduced, 10 minutes. Stir in tomatoes and tomato paste, breaking up tomatoes with back of spoon. Return to boil; reduce heat and simmer, uncovered, 1 hour. Stir in parsley. Reserve half the sauce for fettucine; cool remaining sauce completely, then cover and freeze for up to 1 month. Makes 11 cups.
    Drain fettucine. Return to pot. Add 5-1/2 cups of the Bolognese Sauce; toss. Makes 6 servings.




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