| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Bolognese Casserole

1 pound dried penne pasta, cooked and drained
8 ounces lean ground beef
1 small onion, chopped
2 garlic cloves, finely minced
2 cups warm water
1 1/3 cups ( a 12-ounce can) tomato paste
1/3 cup dry red wine or water
1 tablespoon beef base or instant bouillon granules
2 teaspoons dried Italian herbs
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese

1. Combine meat, onion and garlic in large saucepan; cook over medium-high heat, stirring to break up meat, for 5 to 6 minutes or until meat is no longer pink. Drain. Stir in water, tomato paste, wine, beef base, Italian herb seasoning and salt; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
2. Layer ingredients as follows in 13 x 9-inch baking dish: half of pasta, half of sauce and half of cheese. Repeat layers.
3. Bake, covered, in preheated 350°F (175°C). oven for 20 to 25 minutes or until heated through.

Makes 6 servings.