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Pasta With Veal Boloneges

Pasta with Veal Bolognese

Kosher.com: Moshe Nafisi
צילום: Skill'It West Coast

This pasta bolognese is a little lighter than most,but it has sophisticated flavors.

Type: Meat Prep Time: 30 minutes Level: Easy

1 box of your favorite pasta, prepared al dente

Veal Bolognese
Olive oil, for frying

5 cloves garlic, peeled and minced, divided

1 tablespoon salt, divided

2 teaspoons fresh cracked Black Pepper, divided

4 tomatoes on the vine, diced

4 ounces Tuscanini Tomato Paste (about 1/2 the tube)

3 sprigs marjoram, finely chopped

3 sprigs sage, finely chopped

3 sprigs tarragon, finely chopped

3 sprigs rosemary, finely chopped

3 sprigs basil, finely chopped

1 cup Cabernet Sauvignon

1 pound fresh ground veal

Prepare the Pasta with Veal Bolognese

In a small saucepan on medium heat, heat up olive oil. Sauté half of the minced garlic with half a tablespoon salt and one teaspoon pepper. Mix until garlic turns translucent. Add in diced tomatoes and tomato paste, mixing well for about five minutes. Then add in the finely chopped herbs and wine, bring to a simmer, and turn down to low.

In a skillet, heat up more olive oil, adding the rest of the minced garlic, salt, and pepper. After about three minutes, add the ground veal and brown the meat for about five to seven minutes. Add the tomato sauces, mix together, and let simmer for 10 minutes. 

Mix sauce with pasta right before serving. (See note.) 

Plate, and garnish with some fresh cracked pepper and basil.

 When preparing pasta, substitute water with chicken stock. This will add a depth of flavor to the pasta.

I personally like to mix the pasta and the sauce in a separate mixing bowl (this ensures that you have a good balance of pasta to meat sauce).

From Kosher.com