Pre-Passover Pasta Binge

For me, going without bread is a challenge of marathon proportions. This is why the week of Passover can be difficult for me. Tonight is the first night of Passover. If you want to know what that is click here.

In between the many flourless chocolate cakes I made this weekend (new recipes coming soon) I knew that my pre-Passover dinner needed to be a real carb-fest. With that in mind here is the recipe for my version of a Ragù alla Bolognese.

Ragù alla Bolognese alla DesperateHousediva

olive oil + a bit of butter

1/2 onion chopped

1/4 cup chopped carrot

1/4 cup chopped celery

pinch of nutmeg

1 lb. of lean ground turkey or beef or, for a vegetarian version, 1 lb. of mixed sliced mushrooms

s&p

1 bay leaf

1 (15 oz.) can of crushed tomatoes

1/2 cup dry white wine

large dollop of sourcream

In a large pan over med-high heat heat oil with a bit of butter, sauté onions, celery and carrot until softened, about 4 minutes. Add nutmeg and bay leaf. Sauté for another minute. Then add meat (or mushrooms) and cook until meat is browned or mushrooms are cooked. Add tomatoes and wine. Stir occasionally as alcohol smell is cooked out. Add Salt and Pepper to taste. Reduce heat to low, cover and simmer for at least 15 minutes (it's better if you simmer it 30-40 minutes. Before serving, uncover and stir in a large dollop of sour cream. Enjoy (with huge amounts of shredded parmegiano reggiano, if you're me...)