Great Italian like it was made from scratch

Try this with Rotini (curly) pasta
1 pound of Penne pasta (or Rotini pasta), cooked tender
1 1-Lb. 10-oz. jar of Ragu Spaghetti Sauce
   Tomato, Garlic & Onion flavor
1/2 box (4 ounces) of sliced mushrooms
1 small yellow onion, diced
1 teaspoon of minced garlic
1/2 pound of lean ground beef
1 14.5-ounce can of diced tomatoes, drained
4 tablespoons of grated Parmesan or Romano cheese
Pinch of oregano
2 tablespoons of butter
Large pinch of ground parsley
Salt and black pepper to taste
Boil water in a large pot. First blanch the mushrooms for 2 minutes, remove and
dice and set
them aside. Start the pasta in the boiling water, boil for 13 minutes
(rather than the 11-minute package directions for al dente) and then drain.

Heat some olive oil in a large skillet over medium-high heat. Sauté the onions, garlic
and meat until lightly browned. Then add the spaghetti sauce, drained tomatoes,
blanched mushrooms, and oregano. Bring it to a boil, and then reduce heat to low.

Stir the sauce often. After simmering for several minutes, add the butter and
parsley. Sprinkle with Parmesan or Romano and stir it in. Salt and pepper to taste.

Serve the sauce over the cooked pasta. Sprinkle more cheese at the table.

Serves 4 small or 3 large portions.
The Main Courses Chef presents ...
Penne Bolognese
at The Fatted Café
| Back Home | The Dinner Menu | More Main Courses |
Guard Cat on Duty
More Italian