Dec 9, 2008
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
- Saute the bacon over medium low heat until crisp.
- Add the onion, garlic, carrot, and celery and saute until tender.
- Add the ground beef and saute until no longer red.
- Pour in the red wine and cook until almost evaporated.
- Add the tomatoes, and break them up by crushing against the side of the pot with a large wooden spoon.
- Add the chicken stock and bring to a boil.
- Lower the heat and simmer uncovered for 1 1/2 hours.
- Season with salt and pepper to taste.
- Meanwhile cook the parpadelle.
- Add the cream and heat through without boiling.
- Serve the parpadelle with the sauce, topped with parmesan, and torn fresh basil.
super yummy and not too heavy tasting. delicious