Bolognese Sauce From Northend Cookbook-Boston
1/4 c. olive oil
1 # ground meat (preferably 1/2 beef and 1/2 pork)
3 garlic cloves, chopped
1 small onion, chopped
1 T. each of dried basil , mint, and red pepper flakes
1 small can of tomato paste
1 c. dry white wine
1 28 oz can of peeled and ground tomatoes-no puree added. Pastene is a good brand.
salt and pepper to taste
1/2 c. heavy cream or half & half
Make the sauce the same way as the above sauce!
Serve over manicotti, lasagna, ravioli, or fettuccine.
I akways make a double batch of this too!


QUICK MEAT SAUCE

Can be made in 1/2 hour! Freezes well also!

1/4 c. olive oil
1 # ground meat ( 1/2 pork 1/2 beef)
1 small onion, chopped
1 garlic clove, chopped
pinch of dried basil, red pepper flakes, and mint
salt and pepper to taste
1 28 0z can of peeled and crushed tomatoes

Heat the oil in a large skillet. Add the meat and brown, then add the onion, garlic, and seasonings. Brown until meat is a little crisp on the bottom of the pan. Add the can of tomatoes and mix until the sauce starts bubbling. At this point lower the heat and add additional salt and pepper to taste. Sprinkle in an additional pinch of basil, pepper flakes, and mint. Let the sauce simmer, uncovered, on low heat for about 20 minutes. Stir often!
Serve over a pound of cooked pasta, or use as a topping for eggplant, lasagne, manicotti, or stuffed peppers!

HINT! Never wash your spaghetti or pasta with cold water after cooking!! Always prepare your sauce. Cook spaghetti when the sauce is finished, drain well abd serve. Your sauce will not stick to the pasta if you wash it! Learned this at a pasta class ! Enjoy!