This recipe is very close to a dish served at Martini Restaurants. It is one of my "boys" favorites and so easy when you have Multi-tasking Meat Sauce left from another meal.
Pasta Bolognaise
3-4 cups of Multi-tasking Meat Sauce
1/2 teaspoon crushed fennel seed
1 4.5-ounce log of goat cheese
1 1lb box of penne pasta, cooked till al dente
2 tablespoons of chopped fresh parsley for garnish if desired.
1. Bring Multi-tasking Meat Sauce to a simmer and add fennel.
2. Bring water to boil and follow package directions cooking pasta till al dente.
3. When pasta is about 1 minute from being done add about 1/2 of the log of goat cheese to sauce, stirring to distribute throughout sauce.
4. Drain pasta and return to pan. Add about 1/2 of sauce and toss to coat pasta. Add additional sauce once plated, if wanted. Garnish with remainder of goat cheese and parsley. Serve immediately.
HINT: If you have parsley left over you can wash it, chop it, place it in ice cube trays and cover with enough water to make a cube. Freeze. Once frozen you can remove the cubes and place in a labled zip top bag. Use them in your next recipe that calls for cooked parsley.
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