This is a little more traditional Bolognese because it includes some cream added at the end. Serves 4
Ingredients:
- 1 Tablespoon olive oil
- 1 Onion, chopped
- 2 Celery stalks, chopped
- 1 Carrot, minced
- 4 Large mushrooms, chopped
- 3 Cloves garlic, minced
- 1/4 to 1/2 Teaspoon hot pepper flakes
- 1 lb. lean ground beef
- 1 28 ounce can diced or kitchen ready tomatoes
- 2 Tablespoons fresh or 2 teaspoons chopped Thyme
- 1/2 Cup chicken stock
- 1/2 Cup half and half
- Salt & Pepper to taste
- 1 Pound Ziti or other pasta
- 1/4 Cup Parmesan cheese for garnish
Instructions:
Cook the pasta according to package directions for al dente.
Heat the oil in a large pan. Add onion, celery and carrot and cook until soft, 4-5 minutes. Add the mushrooms and cook until they release all their water, another 5 minutes or so. Add the garlic, beef and thyme and cook until the meat is browned stirring to break it up. Stir in the tomatoes, stock and pepper flakes and cook until it thickens a little, about 5 more minutes. Add in the cream and bring to temp. Do not boil after adding the cream. Serve over any pasta.
