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Vodka Pasta Bolognese
Serves 8
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Ingredients:
| 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 |
Directions:
- 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.
| Course: | Dinner |
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