May 7 2018
White Bolognese
Today’s recipe is brought to you from the Italian kitchen, enjoy the penne pasta mixed with the amazing cheese taste!
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Ingredients
• 2 tbs Olive Oil
• 1 Red Onion, finely diced (about a cup)
• 1 Medium Carrot, finely diced (about a heaping 1/2 cup)
• 2 Stalks Celery, finely diced (about 1/2 cup)
• 2 Cloves Garlic, thinly sliced
• 2 Bay Leaves
• 2 tbs Dried Rosemary
• 2 tbs Fresh Thyme chopped
• 1 Pound Ground Beef (85/15)
• Salt
• Freshly Ground Black Pepper
• 2 cups Chicken Broth
• 1 cup Heavy Cream
• 1 pound Penne, cooked in generously salted water
• Grated Parmesan cheese, for serving
Preparation
• Put the oil, onion, carrot, celery, garlic, bay leaves, rosemary and thyme in a large pan. Cook, stirring occasionally until the vegetables are completely tender and golden, 16 to 18 minutes.
• Add the ground beef and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
• Add the chicken broth, cream, and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmesan
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