Monday, March 9, 2009

Italian 3-Meat Bolognese alla Penne Rigate

2 cans (14-18 oz.) Italian-style diced tomatoes
1 medium red bell pepper, finely chopped
1 lb. white button mushrooms, thin sliced
2 T. minced garlic
1 T. dry minced onion
2 tsp. basil
1 tsp. oregano
1 bayleaf, optional
1/2 tsp. cumin
1 tsp. chili powder
1 can cream of mushroom soup
1/3 C. sour cream
2 cans (6 oz.) tomato paste
1 can tomato sauce
1/4 lb. each ground turkey, browned, and pepperoni or canadian bacon, chopped
1/2 lb. ground Italian sausage, browned and drained
4-5 oz. shredded mozzarella
1/8 C. parmesan
1 lb. penne rigate, regular or whole wheat

Combine all ingredients except the last 3 in a crockpot. Cook on low 4-5 hours. Let set for 1 hour.

Heat oven to 350.
Prepared pasta as directed on the box.
In large oven safe casserole, combine sauce with pasta. Stir well to coat. Top with 2 additional ladles of sauce, top with shredded cheese, dust with parmesan.

Bake uncovered for 10 minutes, or til cheese is melted.
Serve with salad and garlic bread.
Serves: 6

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