There's nothing like a good Bolognese sauce, rich and flavorful it is usually served over pasta. This recipe takes it one more step, adding cheese and baking until the cheese melts.
Serves 4
Ingredients:
For the Casserole
Instructions:
to assemble the casserole:
Preheat oven to 350 degrees. Cook pasta according to directions, al dente. Add Bolognese sauce and pesto and stir to combine, coating pasta with sauce. Stir in meatballs. Top with cheese and bake covered until sauce bubbles. Remove cover and continue to cook until cheese slightly browns on top.
Bolognese Sauce
Ingredients:
Instructions:
In a small sauce pot, bring the milk up to a simmer and reduce by 1/3. About 6 tablespoons of milk should be remaining. In a sauce pot, cook the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered.
Stir in the carrots, celery, and onions. Season with salt and pepper. Sauté the vegetables for about 3 minutes or until the vegetables are translucent.
In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir the meat in with the vegetables. Brown the meat for 5 minutes, or until the meat is medium brown in color.
Stir in the wine, garlic and tomato paste, and reduce the heat to very low. Add ¼ of the milk. Cook partially covered for 30 minutes up to 2 hours. From time to time stir in more milk until all of the milk is incorporated. Stir in the cream. Season with salt and black pepper.
For the meatballs:
Instructions:
Heat oil in large skillet. Combine all ingredients into a large bowl and mix well. Roll meatballs into desired size. Add to skillet and cook until browned and juices run clear.
Cooking Wiser
Save time by making the meatballs ping pong ball size; they will cook faster.
For less fat and cholesterol use lean ground beef
Using Italian sausage will add more flavor with less fat