Pasta Bolognese


  • 8 oz. GalbaniĀ® Ricotta Cheese
  • 2 oz. GalbaniĀ® Parmesan Cheese, shredded
  • 2 Tbsp. olive oil
  • 2 cloves garlic, chopped
  • 1/4 cup celery, chopped
  • 1/4 cup carrot, chopped
  • 1/2 cup red onion, chopped
  • 1/2 cup sweet Marsala wine
  • 24 oz. tomato sauce
  • 1/2 lb. ground beef (85% lean)
  • 1/2 lb. ground pork
  • 1 lb. pappardelle pasta, cook as directed
  • salt and pepper


  • Heat a large non-stick pan on the stove to medium-high, add olive oil, garlic, carrots, onion, and celery.
  • Cook until translucent and then season with salt and pepper, to taste.
  • Add the Marsala wine and tomato sauce. Stir and reduce to low heat to simmer.
  • In another skillet add beef and pork.
  • Once brown, remove the meat from any excess oil using a slotted spoon and add directly to the simmering sauce.
  • Add the ricotta cheese and stir until melted and creamy.
  • Bring a large pot of water to a boil and cook the pasta according to the directions on the package.
  • Plate the pasta and top with the sauce and fresh shredded parmesan cheese