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| Linguini Bolognese with Ricotta |
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Ingredients
1 Lb Dried Linguini 
1 T Olive Oil 2 cloves Garlic, chopped fine 2 lb Ground Beef ½ Lb Mushrooms, rough chopped ½ Yellow Onion, diced 1 Stalk Celery, diced Kosher Salt and Fresh Ground Black Pepper 4 oz Ricotta Cheese Method In a large skillet or saute pan, heat oil over medium heat and saute garlic until it just starts to get a little color. Add onions and celry and saute until it softens, about 5 minutes or so. Then add beef and and mushrooms and cook until the beef and mushrooms have finished releasing their moisture, then season with salt and pepper. While this is going on, cook your pasta in rapidly boiling salted water until it’s al dente. This bolognese isn’t your taditional one that grandma used to make. This is the kind of sauce you can make in 15 – 20 minutes, more or less, from start to finish. There are no tomatoes in this recipe, so you don’t have to cook the sauce for ever and ever. To finish, simply drain the pasta and reserve a little water and toss with the bolognese and then plate ino 4 pasta bowls. Top with spoonfulls of ricotta cheese. And as you and/or your guests toss the pasta in the bowl, the ricotta cheese will blend together creating a nice finish to the sauce, completing the dish. Bon Appetit! |
