I think most Italians make Bolognese without Alfredo! Typically the sauce is made with a generous amount of ground meat, beef, pork, and or sausage! When I served this in the restaurant for whatever reason it always had Alfredo. The alfredo gives it a whole other element of richness. I made this today because I had a very lean day of vegetable soup and fresh fruit. I felt okay about a high fat supper. Especially since now they are saying “Fat doesn’t make you Fat, sugar does”. Works for me. Our household has been avoiding sugar, milk, and wheat among other things. I actually made my alfredo with almond milk instead of cream. I also, used Jovial brand Einkorn flour Linguini. Einkorn isn’t like other whole wheat. It’s the original ancient grain, untouched, unmodified and really good for you. If you get the chance do a little research on it.
In a medium sauce pot on med heat sauté until tender…
1/4 c. chopped onion
1/4 c. olive oil
1 lb. uncooked ground beef, cook through
1/2 tsp sea salt
2 cloves minced fresh garlic
1 teaspoon basil or julienne fresh basil
1 teaspoon oregano
1 Carton Pomi Chopped Tomatoes
simmer on med, stirring frequently until water has absorbed, 20 min or so.
While the Bolognese is simmering make the Alfredo sauce
Alfredo sauce recipe here
Make your Pasta, any package of pasta you like. It doesn’t have to be a string pasta like linguini or spaghetti, it can be Penne, Pappardelle or Ziti. Cook by the package instructions. When ready drain and top with a good portion of the meat sauce and then add a ladle or two or three of Alfredo. Shave some fresh Parmesan cheese over top. Serve with garlic bread if you like. Now grab a glass of red wine like one of my favorites… Dreaming Tree Cabernet Sauvignon and Enjoy!