Pasta with Bolognese Sauce

This dish, a specialty of northern Italy's Emilia-Romagna, is named for the regions capital city. It is a hardy meat tomato sauce that you will sure to love once try it.

Start a pan on a medium heat. Add olive oil and chopped onions, carrot and celery cook until soft about 5 minutes. Add ground organic beef and salt pepper and if you desire a little heat ground cordamon or for even for more heat red pepper flakes. Cook until meat is not longer pink about 5 minutes. Then add tbsp of tomato paste and cook another 5 minutes.

Next add one cup of a good quality red wine, mix together and cook for about another 5 minutes until all liquid reduces in half. Add one 28 ounces of crushed organic tomatoes in juice bring to boil, reduce to simmer and cook for one hour and a half stirring occasionally to prevent from sticking. After one hour add half a cup of heavy cream, chopped parsley and simmer for a few more minutes.

Meanwhile cook your pasta according to package direction. Originally this dish was served I believe with tagliatelle, but I prefer to serve it with rigatoni or any similar kid of pasta with hole. This way sauce gets inside and it taste even better. Cook your pasta al dente, drain and top it with this fabulous sauce and some grated Parmesan cheese and Enjoy!