Ingredients
Grated parmesan cheese for serving
16 ounces fettuccine pasta
Salt and pepper to taste
Salt and pepper to taste
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped parsley
3/4 cup red wine
2 tablespoons vegetable paste (can be found in tubes right next to the tomato paste)
28 ounce can crushed tomatoes
1 teaspoon onion powder
3 cloves minced garlic
1 1/4 pound ground beef
1 tablespoon olive oil
Step by step
In the KitchenAid® Professional Cast Iron 6-Quart Casserole, heat olive oil to medium heat and brown the ground beef. Cook until no longer pink. Drain any extra grease.
Add garlic, onion powder, crushed tomatoes, vegetable paste and wine to the pot. Stir well. Cover the casserole and simmer on low for 30 minutes while stirring occasionally. Add parsley and basil in the last five minutes of cooking. Season with salt and pepper to taste.
While the Bolognese sauce is simmering, cook the fettuccine in a large pot of salted boiling water according to package directions. Drain when done and keep warm.
Serve the sauce over the pasta or toss together if desired. Serve with grated cheese.