White Bolognese

This bolognese is full of veggies, herbs, wine, cream and love. So homey and delicious.

Ingredients

• 1 pound orecchiette 

• 1 pound ground beef

• 1 pound ground pork

• 3 carrots, peeled and diced

• 3 celery hearts, diced

• 6 ounces mushrooms, chopped

• 1 onion, diced

• 3 cloves garlic, minced

• 2 teaspoons Tuscan Seasoning

• 1 bay leaf

• 1 cup white wine

• 1 cup cream

• 1 cup chicken stock

• 1/2 cup parmesan cheese, grated

• 2 tablespoons  Nocellara del Belice Italian Extra Virgin Olive Oil  

• 1 teaspoon salt

• 1/2 teaspoon pepper

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and saute for 5 minutes. Add the mushrooms and saute for another 5 minutes. Add the carrots, celery, garlic, and Tuscan Seasoning and saute for 5 minutes. Add the beef and pork and season with salt and pepper. Saute until the meat is browned. Add the wine and bring to a boil and reduce by a third. Add the chicken stock and bring to a boil, then lower heat to low, add the bay leaf, cover and simmer for 1 hour. Add the cream and simmer for another 30 minutes.

2. Bring a large pot of salted water to a boil and cook the pasta to al dente. When the pasta is cooked, drain and add to the sauce along with the parmesan cheese and mix well.

Takes 1 hour 45 minutes

Serves 4