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Vodka Pasta Bolognese
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|2 lb Mom's Meatloaf|
|1 lb bulk Italian sausage|
|1 large sweet yellow onion, finely diced|
|1 cup celery, finely diced|
|1 tablespoon finely minced garlic|
|1 package real bacon bits|
|1 teaspoon Italian Seasoning|
|2 large bay leaves|
|1 cup dry white wine|
|1 jar Vodka Pasta Sauce|
|1 can reduced sodium chicken broth|
|1 cup half and half|
|1/8 tsp ground nutmeg|
|Garlic salt, to taste|
|1 cup carrot, finely diced|
|Freshly ground pepper, to taste|
- Preheat 6-quart Dutch oven over medium-high heat. Brown meatloaf mix and Italian sausage, breaking up lumps as it cooks. Add onion, celery, carrot, and garlic and cook until vegetables are soft, about 7 minutes.
- Stir in real bacon bits, Italian seasoning, and bay leaves. Add 1 cup of white wine and stir until nearly evaporated, about 5 minutes.
- Add Vodka pasta sauce, chicken broth, half and half, and nutmeg and bring to boil. Reduce heat and simmer, uncovered, at least 20 minutes.
- Sauce should be thick and meaty. Season to taste, with garlic salt and pepper. Serve over hot cooked pasta and top with freshly shredded Parmesan cheese.
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