1 Each (1 Lb) Box of Pappardelle or Fettucine Pasta
2 Lbs Moran’s® Lean Ground Beef
1 Each Carrot, peeled
2 Each Celery Stalk Pieces
1/2 Yellow Onion, peeled
2 Each Garlic Cloves, peeled
2 Each White Mushrooms
1/2 Cup Olive Oil
1 Pkg Santa Sweets® Grape Tomatoes
1 Tbsp Tomato Paste
Seasonal Herbs, to taste
1 Cup Red Cooking Wine
Salt and black Pepper, to taste
Mince celery, carrot, onion, garlic and mushroom. In large pot, heat the olive oil. Add the minced vegetables and cook for few minutes over high heat. Add the lean ground beef and stir well to avoid lumps. Cook the mixture for another 5-6 minutes. Pour in the red wine and let it evaporate. Pour in the Santa Sweet tomatoes and tomato paste. Turn down the heat and cover the pot. Tie the seasonal herbs in a bundle made of cheesecloth, and drop into cooking sauce. Cook for about one hour. Add salt and pepper to taste.
In a large pot, bring salted water to a boil. Toss in the pasta and stir well. Cook the pasta “al dente.” Drain the pasta and toss with the Bolognese sauce.