Servings:
Makes 6 to 8 servings
Ingredients
- 1/2 cup olive oil
- 1 cup large carrot, chopped fine
- 1 cup medium onion, chopped fine
- 1 cup large bulb fennel, chopped fine
- 1 teaspoon crushed red pepper flakes
- 3 teaspoon large garlic cloves, finely chopped
- 1 pound ground chicken
- 1 pound ground beef
- 1 pound large can san marzano tomatoes, chopped
- 1 cup white wine
- 2 cup beef stock
- 2 cup Salt and freshly ground black pepper
- 1/4 cup butter
- 1/2 cup parmesan cheese
- 1 cup package whole wheat pasta, cooked
Preparation
Baking Directions:
In a large saucepan, heat the olive oil over low heat.
Add the carrot, onion, fennel, red pepper flakes and garlic.
Simmer for about 15 minutes, or until the moisture evaporates, stirring occasionally.
In the same pot, brown the chicken and beef then add the chopped tomatoes, white wine and beef stock to the saucepan.
Stir and simmer over medium to high heat, stirring occasionally, for 1 ½ hours or until the sauce thickens.
Remove from heat, stir in the butter (optional) and Parmesan cheese, season with salt and pepper.
Add cooked whole wheat pasta to a large serving bowl and mix with the Bolognese sauce.
Leave ½ cup of the sauce to top the pasta.
