Stop the Presses!! Carbonara Correction to Bolognese!
You may think this is crazy, but my style of creating pasta sauce is to use raw vegetables in my refrigerator as a starting point. If it’s already chopped, sliced, or diced, even better.
Just as I did with the Green Bean Bacon Bundles a l’orange, I named this dish after the fact. I patterned it from HH’s favorite dish at our nearby Atlanta Bread Company, but neither of us remembered the name correctly. Thank you, readers, for keeping me straight on such things! 🙂
We were very sad when our ABC closed, which was a location issue, not the food. (Ahem, near the mall next time, OK guys?)
HH loves pasta, and ABC’s pasta dish flung a craving on him like a cowboy to barbecue. (Technically, that term fits HH, too.)
The beloved pasta dish was a beefy red sauce with mushrooms and bacon over penne pasta. HH and I are not Italian cuisine elitists. We just like to eat the stuff. I apologize for the name confusion, but since we’re over 50, we have an excuse. (That’s my story, and I’m sticking to it!)
Using leftover veggies I had from Snow on the Mountain, Beef
Carbonara Bolognese Italiano was born. It’s quick. It’s easy. And, it’s tasty!
Begin with chopped onion, celery, and sliced mushrooms in an olive-oil-drizzled pan.
Sautè until softened and add minced garlic and bacon. (My Baked Bacon comes in so handy!)
Follow with your choice of fruit juice. Simmer for 5 minutes.
Add one pound of cooked ground beef and a jar of your favorite marinara sauce.
I know that’s cheating, but I do this cheat often and no one gets hurt (wink). Home-made sauce would also be delicious.
After simmering 10 minutes, stir in dried parsley and Parmesan.
Serve over your favorite pasta and garnish with shaved or shredded Parmesan, parsley, and/or sliced green onion.
Delicious. Dig in.
Here’s your recipe to print and share. 🙂
- ½ cup finely-chopped celery
- ½ cup chopped onion
- 4 ounces sliced, fresh mushrooms
- 1 tablespoon olive oil
- 2 cloves fresh garlic, minced
- 4 slices cooked bacon, broken into pieces
- ¼ cup pineapple juice, apple or grape juice
- 1 pound ground beef, cooked and drained
- 24 oz. prepared marinara sauce
- 1 tablespoon dried parsley + more for garnish
- ¼ cup Parmesan + more for garnish
- sliced fresh green onion for garnish
- 8 ounces cooked spaghetti
- Brown ground beef, strain, and set aside.
- Cook spaghetti, drain, and set aside. Chop vegetables while beef and pasta cook.
- In large skillet, saute first 3 ingredients in olive oil over medium heat until tender.
- Add garlic and bacon and cook one minute while stirring contents of pan.
- Add juice and simmer for 5 minutes.
- Add beef and marinara sauce. Stir to combine and simmer on low heat 10 minutes.
- Turn heat to off and stir in parsley and Parmesan.
- Serve immediately over warm pasta. Garnish as desired.
So, did I lose you at store-bought marinara sauce? If it pains you to use anything but home-made, you should try this sauce by Food Network’s Giada De Laurentiis. Make a large batch and keep jars in the freezer for quick meals like this one. It is divine!
So, what’s on the menu at your house this weekend? Trying anything new?
Happy Friday, y’all! (Ignore the date, and you’ll be fine. 😉 )
Since the name of this dish has “morphed”, it qualifies for sharing at Metamorphosis Monday. 🙂