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Forget the Dr. Atkins-inspired low-carb crazeOctober is National Pasta Month! Whether its ravioli or lasagna, fancy fettuccine alfredo or home-style mac and cheese, spend a night making your favorite homemade recipe for your family! Looking for something new? Check out the National Pasta Associations family favorite recipes.
You can make it with WholeGrain Wheat Pasta !
You can make it with WholeGrain Wheat Pasta !
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I gave my 2 week notice last Friday 13th. Now to join you fine people in a life of leisure and nothing else to do but to look out for myself....is it just me or does that sound pretty boring? My goal was to live to retire and I guess having to take early retirement because of health reasons wasn't exactly the way I had planned things. I just can't stay in that building that is reeking mildew...
If you have a recipe that works with whole grain/wheat pasta and red gravy please send it along.
It did work as I started wieght trainging after many years of not wieght training.
my red sauce will not stay on my whole grain pasta. Been searching for a red sauce/gravy that will not run off the plate. My suggestion is try finding one that is thicker and chunkier. Maybe it will help keep it from running.
I have not tried this recipe but it sounds like it would work for our whole grain pasta.
Let me know if you try it.
Have a great day!
Bolognese Sauce
INGREDIENTS
2 tablespoons olive oil
4 slices bacon, cut into 1/2 inch pieces
1 large onion, minced
1 clove garlic, minced
1 pound lean ground beef
1/2 pound ground pork
1/2 pound fresh mushrooms, sliced
2 carrots, shredded
1 stalk celery, chopped
1 (28 ounce) can Italian plum tomatoes
6 ounces tomato sauce
1/2 cup dry white wine
1/2 cup chicken stock
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
1 pound pasta
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DIRECTIONS
In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Serve sauce over hot pasta.