Pasta in Bolognese Sauce with White Wine

For this recipe I have combined pasta and homemade sauce; added a layer of goat’s milk yogurt cheese with grated Pecorino Romano cheese; and a sprinkle of Pecorino Romano on top for the finish. (I am using goat’s milk yogurt cheese and Pecorino (sheep’s milk cheese) because I cannot tolerate cow’s milk or cheeses.)  

Pasta in Bolognese Sauce with white wine

serving size: 4 individual mini lasagna dishes

Ingredients:

1/4  cup olive oil

1 small onion, finely chopped

2 garlic cloves, minced

2 stalks celery, finely chopped

2 carrots, peeled and grated

1 pound ground beef

1 cup dry white wine

1 can (28 oz.) crushed tomatoes

1 small can of diced tomatoes with juice

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground pepper, or to taste

1 cup of grated Pecorino Romano cheese, grated (set aside for the topping)

*1 box (16 oz.) rotini pasta (or pasta of choice) 

   prepare pasta according to package directions and set

   aside to be added to the sauce when done  

 

1. In a large skillet, heat the olive oil over medium heat

2. Add onions and garlic; saute until tender (about 8 minutes)

3. Add ground beef; saute until the meat is no longer pink

    (breaking up any large clumps). This will take about 10 minutes.

4.  Lower heat to a simmer and add the white wine.  Simmer

     until the wine has evaporated.

5.  Add the crushed and diced tomatoes.  Stir to mix.

6.  Simmer, uncovered, over medium-low heat until sauce thickens

     (About 30 minutes)

7. After sauce has thicken add the cooked pasta and mix together.

 

Goat’s milk yogurt cheese with Pecorino Romano

**this should be made way ahead of time

Ingredients:

yogurt cheese maker

2 cups of yogurt

1.  Place 2 cups of the goat\’s milk yogurt into the wire basket

     of the cheese maker

2.  Place lid on top and place in the refrigerator for 8 hours 

3.  Yogurt cheese is ready with the whey has drained and 

      the yogurt is the consistency of sour cream.

**this should be made way ahead of time

 

1.  To the yogurt cheese add 1/3 cup grated Pecorino 

     Romano cheese

2.  Mix together.  Set aside until the assembly of the layers.

Assembly of the Ingredients

 (Preheat over to 350 degrees)

1.  You will need 4 mini lasagna dishes.

2.   First place 2 spoon fulls of the meat sauce in each dish

      and spread to cover the bottom of the dish

3.  Add 2 spoon fulls of the yogurt cheese mixture on top of the

     layer of meat sauce; spread this around on the top of meat sauce

     as best you can

4.  Next add another layer of meat sauce to each dish

5.  Take the 1 cup of Pecorino Romano and sprinkle a generous

      amount on top of each individual dish

6.  place each individual dish on a tray (it might bubble over

     in the oven) and bake at 350 for 15 to 20 minutes or 

     until bubbly.