Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Linguine Bolognese ala CPK
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¼ cup olive oil |
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3 tablespoons chopped onion |
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3 tablespoons chopped green bell pepper |
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1 teaspoon minced garlic |
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1 pound ground beef |
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½ pound sweet Italian sausage, casings split and removed |
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¼ cup dry red wine, preferably cabernet |
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2 tablespoons chopped fresh Italian parsley |
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2 tablespoons chopped fresh basil |
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2 teaspoons salt |
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2 teaspoons freshly ground black pepper |
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1 teaspoon dried oregano |
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1 teaspoon whole fennel seeds |
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2 (28 ounce) cans crushed tomatoes (7 cups) |
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1 (10.75 ounce) can tomato puree (1 ¼ cups) |
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1 pound dry linguine (or 2 pounds fresh) |
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¼ cup freshly grated Parmesan cheese, for garnish, if desired |
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2 teaspoons chopped fresh Italian Parsley, if desired, to garnish |
Heat the olive oil in a 4-6 quart pan over medium heat. Add the onion, bell pepper, and garlic and cook, stirring, for 1-2 minutes. Add the ground beef and Italian sausage and cook, stirring continuously to break the meat into fine pieces, about 4 minutes. (At this point I drained the mixture).
Stir in the wine, parsley, basil, salt, pepper, oregano, and fennel seeds and cook, stirring, 5 minutes longer.
Stir in crushed tomatoes and the tomato puree, reduce heat to low, and simmer very gently for about 2 ½-3 hours, stirring every 15-30 minutes or so to prevent sticking, until mixture has reduced to a thick sauce.
Cook pasta until al dente. Drain thoroughly and in a large bowl, combine it with about two-thirds of the sauce, tossing to coat strands thoroughly. Transfer to serving platter and top with remaining sauce. Garnish with the Parmesan cheese and parsley, if desired.
NOTE: Got this recipe, also, from the California Pizza Kitchen cookbook. I made the whole sauce, as we love pasta and I always like to make enough to freeze and have again. The recipe did call for green bell pepper, but I only had red so I used that. Also called for dried Mexican oregano, but I simply used the dried oregano I had in the pantry.