Pasta Alla Bolognese
1 tablespoon Bertolli® Classico Olive Oil
1 medium onion, finely chopped
1 carrot, finely chopped (optional)
1 rib celery, finely chopped (optional)
1/4 cup dry red wine or beef broth
1/2 lb. ground beef
1 jar (26 oz.) Bertolli® Olive Oil & Garlic with Fresh Tomatoes
Pasta Sauce
8 ounces penne pasta, cooked and drained
In a 12-inch nonstick skillet, heat olive oil over medium-high
heat and cook onion, carrot, and celery, stirring occasionally, 5 minutes
or until vegetables are tender. Stir in wine and cook one minute. Add
ground beef and cook until almost done. Stir in Pasta Sauce. Bring to
a boil over high heat. Reduce heat to low and simmer uncovered, stirring
occasionally, 5 minutes, or until ground beef is done. Serve over hot
penne.
Wine Pairing: Bella Sera Merlot
or Bella Sera Sangiovese
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