Weeknight Bolognese: SRC

Secret Recipe Club really snuck up on me this month.   Halloween, 12 Weeks of Christmas Treats, and SRC Tribute, and a nasty cold brought today’s reveal much faster than I expected.

But guess what?  I had the pleasure of cooking from Heather’s blog, Join Us, Pull Up a Chair again!  Remember those fantastic Turkey Meatball Gyros from August?  Yes, Heather & I are definitely two peas in a pod.

After perusing Heather’s blog, I found the perfect recipe using all ingredients that were already in my fridge and pantry: Weeknight Bolognese.

In Heather’s recipe, she used ground turkey (I had beef) and homemade sauce (I had jarred).  So be sure to check out the original.  This Bolognese was so delicious that I can’t even imagine how delicious it would be with homemade sauce, so be sure to check out Heather’s recipe for Tangy Tomato Ragu!

So Join Us, and enjoy some Weeknight Bolognese!

Weeknight Bolognese

Adapted from Join Us, Pull Up a Chair

12 oz whole wheat penne pasta, cooked al dente

4 slices bacon, diced

1 small onion, diced

1 clove garlic, minced

1 lb lean ground beef

24 oz (3 cups) pasta sauce

1 tbsp dried oregano

½ cup shredded mozzarella

Grated parmesan cheese

In a large skillet, cook the bacon until crisp.  Remove the bacon from the skillet (leaving the drippings in the pan) to a paper towel lined plate.

Add the onions, garlic, and beef to the bacon drippings and cook over medium heat until the beef is browned and the onions are tender. 

Add the pasta sauce, oregano, and cooked bacon pieces.  Cook for another 3-4 minutes or until the sauce is heated through and slightly thickened.

Serve the sauce over the prepared pasta and top with mozzarella and parmesan.

Serves 4