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center ground beef ground bison onion carrot celery garlic chicken red wine tomatoes black pepper salt penne pasta flat leaf parsley
Viewed: 115 - Published at: 4 years agoIngredients
- 3 center-cut bacon slices, chopped
- 8 ounces 90% lean ground beef
- 4 ounces ground bison or lean ground pork
- 1 1/2 cups finely chopped onion
- 1/2 cup finely chopped carrot
- 1/3 cup finely chopped celery
- 1 tablespoon minced garlic
- 1/4 cup unsalted tomato paste
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1/3 cup dry red wine
- 1 (14.5-ounce) can unsalted diced tomatoes, undrained
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 8 ounces uncooked penne pasta
- Chopped fresh flat-leaf parsley (optional)
Method
- Place bacon in a Dutch oven over medium-high heat; saute 5 minutes or until bacon begins to crisp. Add beef and bison to pan; cook 6 minutes or until partly browned, stirring to crumble. Remove mixture from pan. Add onion, carrot, celery, and garlic; saute 4 minutes. Add tomato paste; saute 1 minute. Add stock and wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Return beef mixture to pan; stir in tomatoes, pepper, and salt.
- Cover; reduce heat to low, and cook 1 hour, stirring 3 times to prevent sticking.
- Cook pasta according to package directions. Serve pasta with Bolognese sauce; garnish with parsley.
- RUNNERS UP
- Slow Cooker: Using a large skillet, follow instructions through step Place mixture in a slow cooker. Cover and cook on LOW for 6 hours. Proceed with step
- Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step Close lid securely, and bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure, and cook for 30 minutes. Remove from heat. Place the cooker under cold running water to release pressure. Remove the lid, and proceed with step 3 of the recipe.
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