Saturday, August 15, 2015

Pasta in Bolognese Sauce with White Wine

For this recipe I have combined pasta and homemade sauce; added a layer of goat's milk yogurt cheese with grated Pecorino Romano cheese; and a sprinkle of Pecorino Romano on top for the finish. (I am using goat's milk yogurt cheese and Pecorino (sheep's milk cheese) because I cannot tolerate cow's milk or cheeses.)  Serving size:  4 individual mini lasagna dishes

Bolognese with white wine
Ingredients:
1/4  cup olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 stalks celery, finely chopped
2 carrots, peeled and grated
1 pound ground beef
1 cup dry white wine
1 can (28 oz.) crushed tomatoes
1 small can of diced tomatoes with juice or (1 home-canned
jar of tomatoes with juice (as seen in photo)
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
1 cup of grated Pecorino Romano cheese, grated (set
aside for the topping)

*1 box (16 oz.) rotini pasta (or pasta of choice) 
   prepare pasta according to package directions and set
   aside to be added to the sauce when done  
 

1. In a large skillet, heat the olive oil over medium heat
2. Add onions and garlic; saute until tender (about 8 minutes)
3. Add ground beef; saute until the meat is no longer pink
    (breaking up any large clumps). This will take about 10 minutes.
4.  Lower heat to a simmer and add the white wine.  Simmer
     until the wine has evaporated.
5.  Add the crushed and diced tomatoes.  Stir to mix.
6.  Simmer, uncovered, over medium-low heat until sauce thickens
     (About 30 minutes)
7. After sauce has thicken add the cooked pasta and mix together.


Goat's milk yogurt cheese with Pecorino Romano
**this should be made way ahead of time
Ingredients:
yogurt cheese maker
2 cups of yogurt
1.  Place 2 cups of the goat's milk yogurt into the wire basket
     of the cheese maker
2.  Place lid on top and place in the refrigerator for 8 hours 
3.  Yogurt cheese is ready with the whey has drained and 
      the yogurt is the consistency of sour cream.
**this should be made way ahead of time
 
1.  To the yogurt cheese add 1/3 cup grated Pecorino 
     Romano cheese
2.  Mix together.  Set aside until the assembly of the layers.

Assembly of the Ingredients
 (Preheat over to 350 degrees)
1.  You will need 4 mini lasagna dishes.
2.   First place 2 spoon fulls of the meat sauce in each dish
      and spread to cover the bottom of the dish
3.  Add 2 spoon fulls of the yogurt cheese mixture on top of the
     layer of meat sauce; spread this around on the top of meat sauce
     as best you can
4.  Next add another layer of meat sauce to each dish
5.  Take the 1 cup of Pecorino Romano and sprinkle a generous
      amount on top of each individual dish
6.  place each individual dish on a tray (it might bubble over
     in the oven) and bake at 350 for 15 to 20 minutes or 
     until bubbly.

I hope you enjoy this little twist of traditional lasagna
Enjoy the Weekend

Blessings,
 
 
 

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