March 07, 2021
Rated 5 stars by 1 users
Pasta is what is for dinner!
Based on a recipe by Kneading and Knives
I don't know what you can say about Pasta Bolognese. This recipe comes together really easy. Enjoy!
2 tablespoons good olive oil
1 pound Circle B Ranch Ground Pork
4 teaspoons minced garlic (4 cloves)
1/4 teaspoon crushed red pepper flakes
1¼ cups dry red wine, divided
1 (28-ounce) Marina's Tomato Sauce
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta - I used Rigatoni
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground pork and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add the pasta, and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.
Taste the difference that natural raising makes to pork. Also taste the delicious sauces, chutneys and Bloody Mary. 100% born and processed in the United States.