Pasta Alla Bolognese

Pasta Alla Bolognese
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  • 1 rib celery, finely chopped (optional)
  • 1 tablespoon Bertolli Classico™ Olive Oil
  • ½ pound ground beef
  • 8 ounces penne pasta, cooked and drained
  • 1 medium onion, finely chopped
  • 1 carrot, finely chopped (optional)
  • ¼ cup dry red wine or beef broth
  • + 1 more ingredients
    • 1 jar Bertolli Five Cheese with Asiago & Fontina Cheeses Sauce

In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook onion, carrot and celery, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 1 minute. Add ground beef and cook, stirring occasionally, until almost done. Stir in Sauce. Bring to a boil ...

View full recipe at My Recipes


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