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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Bolognese Pasta Casserole
Contributed by: Annelle Williams
  • 1 pound dry pasta in a shape that holds sauce, like medium sized shells, cooked according to package directions, drained and set aside.
  • Sauce:
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tomato paste
  • 2 tsp. dried Italian herbs
  • 1/2 teaspoon red pepper flakes
  • 1 cup chicken broth
  • 1/2 cup red wine
  • 1/2 cup grated Romano cheese
  • 24-ounce jar marinara sauce (or one 28-ounce can petite diced tomatoes)
  • pinch sugar
  • 2 tablespoons pesto*
Put chopped onion, carrot and celery in food processor and pulse to mince.
Pour olive oil into pan large enough to hold sauce. Over medium heat, add minced vegetables and “sweat” vegetables for about 10 minutes, until all liquid is gone. Add tomato paste, stir to combine and cook for about a minute. Then add remaining ingredients, stir and simmer on low for about 30 minutes. Sauce will take on a thick, rich consistency.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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