Chuck Roast Bolognese

cool runnings

 Serves: servings | Prep time: 15 minutes | Cooking time: 30 minutes


          1. Preheat oven to 350 degrees F.

          2. Take a medium sized sauté pan with a lid and heat it over medium to high heat. Once it is hot, add the olive oil and swirl it all over the pan for an even coating before adding in the beef. Season the beef with some salt and pepper. Keep stirring until it is brown on all sides.

          3. Add the onion, carrots, celery, garlic and herbs and stir.

          4. Next, add the red wine and let it reduce to a tablespoon or so. Now you can add the tomatoes, 2 cups of water, and any dairy (if using). Stir the pan, take a taste and add salt and pepper to your taste. Bring the mixture to a boil and add the pasta.

          5. Shake the pan to spread the pasta evenly and bring it back to a boil. Put a lid on the pan, and place it in the oven for 20 minutes. 

          6. Once the time is up, remove the pan from the oven and remove the lid. Stir and taste a piece of the pasta. If it is still crunchy, put the pan back into the oven for another 10 minutes. If it is ready, remove the pasta from the oven.

          7.  Top the pasta with lotsa of parmesan and parsley for garnish and serve while hot!   

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