Pasta Alla Bolognese

Ingredients

• 1 Tbsp. Bertolli® Classico™ Olive Oil
• 1 medium onion, finely chopped
• 1 carrot, finely chopped (optional)
• 1 rib celery, finely chopped (optional)
• 1/4 cup dry red wine or beef broth
• 1/2 lb. ground beef
• 1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce
• 8 ounces penne pasta, cooked and drained

Directions

1. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion, carrot and celery, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 1 minute. Add ground beef and cook, stirring occasionally, until almost done.
2. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes or until ground beef is done. Serve over hot penne.

• Cost per recipe*: $5.91.
  
  Cost per serving*: $1.48.
  
  *Based on average retail prices at national supermarkets.