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