Saturday, September 6, 2014

Veal Bolognese

I miss cooking like this. This would be a great date night meal. Enjoy a great pasta dish with a glass of Merlot. The Merlot takes this pasta dish to the next level, and there's just the right amount of heat from the crushed red peppers. It was pretty good we had to try not to eat a third helping!

Veal Bolognese

6 bacon slices, sliced
1 shallot, diced
1 garlic clove, minced
1 lb ground veal
1/4 tsp ground nutmeg
1 tsp dried oregano
1/2 tsp crushed red pepper
Salt and pepper to taste
1/2 c merlot
28 oz can crushed tomatoes
1 tbsp tomato paste
1/4 c heavy cream
.66 oz package basil leaves, torn
Merlot Parmesan, shredded 
16 oz angel hair pasta, cooked 

Bring a large pot of salted water to a boil and cook the pasta according to the instructions on the package. 

Heat a large Dutch oven pot over medium-high heat. Cook the sliced bacon until almost crispy. Discard all but 1 tbsp of the bacon fat. Add the shallot and garlic and cook for a couple mins. Add the veal and cook until it's no longer pink. Add the nutmeg, crushed red peppers, and oregano. Add 1/4 cup of the Merlot. Cook for a few mins. Then add the crushed tomatoes and tomato paste. Simmer for about 10 mins. Salt and pepper to your liking. Then add the remaining 1/4 cup of Merlot, cream, and basil. Cook for a few more mins then serve over pasta topped with Parmesan.

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