Parpadelle Bolognese

  • 1 lb fresh parpadelle
  • 1/2 onion, minced
  • 1 carrot, peeled, minced
  • 1 stalk celery, minced
  • 4 garlic cloves, minced
  • 1 lb lean ground beef
  • 4 slices bacon, diced
  • 1/2 cup red wine
  • 28 oz. whole canned tomatoes
  • 2 cups chicken stock
  • sea salt
  • cracked pepper
  • 1/2 cup light cream
  • parmesan, grated
  • fresh basil
  1. Saute the bacon over medium low heat until crisp.
  2. Add the onion, garlic, carrot, and celery and saute until tender.
  3. Add the ground beef and saute until no longer red.
  4. Pour in the red wine and cook until almost evaporated.
  5. Add the tomatoes, and break them up by crushing against the side of the pot with a large wooden spoon.
  6. Add the chicken stock and bring to a boil.
  7. Lower the heat and simmer uncovered for 1 1/2 hours.
  8. Season with salt and pepper to taste.
  9. Meanwhile cook the parpadelle.
  10. Add the cream and heat through without boiling.
  11. Serve the parpadelle with the sauce, topped with parmesan, and torn fresh basil.

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