PASTA: Pasta Bolognese

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* Exported from MasterCook *

 

Pasta " Bolognese "

 

Recipe By : Pasta East to West, by Nava Atlas, page 106

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra-virgin olive oil

1 medium onion -- chopped

2 cloves garlic -- minced

1 medium green bell pepper -- finely diced

1 large celery stalk -- finely diced

1/2 cup bulgur

1/3 cup dry red wine

14 canned diced tomatoes -- up to 16 ounces

14 canned tomato sauce -- up to 16 ounces

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon sugar

1/2 cup water

10 ounces ziti or penne -- up to 12

Salt and freshly ground black pepper

Grated fresh Parmesan cheese -- optional

 

6 servings

 

This recipe is an Italian specialty adapted to a vegetarian

version. Bulgur stands in for ground meat to create the sauce known as

" Bolognese. "

 

Heat the oil in a large saucepan. Add the onion and saute over medium heat

until translucent. Add the garlic, bell pepper, and celery, and continue

to saute until the mixture is golden. Add small amounts of water if

necessary to keep the bottom of the saucepan moist.

 

Add the bulgur, wine, tomatoes, tomato sauce, seasonings, and water. Bring

to a simmer, then cover and simmer gently for 45 minutes, stirring

occasionally. About 30 minutes into the cooking time for the sauce, cook

the pasta in plenty of rapidly simmering water until al dente, then drain.

 

Combine the pasta with the sauce in a large serving bowl, and toss

together. Season to taste with salt and pepper. Serve at once, passing

around some Parmesan cheese, if desired.

 

Calories: 201, Carbohydrate: 34 g, Total Fat: 2 g, Cholesterol: 0 g,

Protein: 6 g, Sodium: 490 mg

 

 

 

 

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