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Sep 9 Pasta Bolognese
 When it comes to Sunday night meals I'm all about the pasta. I love cooking up a hearty dinner before the upcoming week. There is just something about gathering around the table, and enjoying the last of the weekend (of course with a glass of wine :). This bolognese recipe from Anne Burrell is to die for. I did switch out a few ingredients and chose to just do ground chuck, but the end result was an absolute foodie dream, and something I would make again very soon!

{recipe & directions via. Anne Burrell | Food Network}



Add the ground beef and season again generously with salt. Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the pappardelle. Pasta water should ALWAYS be well salted. If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.


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