MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Five-Ingredient Pasta w/Bolognese Sauce
 Categories: Five, Pasta, Sauces, Beef, Cheese
      Yield: 4 servings
 
     16 oz Pasta
     24 oz Jar high-quality marinara
           - sauce
      1 lb Ground beef
      2 tb Extra virgin olive oil
    1/4 c  Fine grated Pecorino Romano;
           - more for serving
           Salt & fresh ground pepper
           Chopped fresh parsley;
           - garnish (opt)
 
  Bring a large pot of heavily salted water to a boil. It
  should be as salty as the ocean- taste it if you aren't
  sure.
  
  Cook pasta until just before it's al dente (about 2
  minutes before the time designated on the package).
  
  Meanwhile, cook ground beef in a large deep skillet
  until fully cooked. As you are cooking it, break it into
  very small pieces.
  
  Move the beef to one side of the skillet and tilt it in
  order to separate the grease/liquid. Remove the grease
  with a spoon and discard.
  
  Add the marinara sauce to the ground beef. Stir, cover,
  and simmer until heated through.
  
  When pasta is done just before it's al dente, reserve
  1-2 cups of the pasta water and drain the rest. Don't
  drain too thoroughly- it's OK, and actually a good
  thing, if it has some of the water clinging to it.
  
  Add the drained pasta to the skillet with the sauce. If
  the skillet is too small, you can add the pasta back
  into the pot in which it cooked, and add the sauce to
  it.
  
  Stir to coat the pasta in the sauce in the skillet or
  pot and keep heat on medium low. Add 1/4 cup of the
  reserved pasta water, stirring to coat. Add more pasta
  water as necessary to help the pasta finish cooking to
  al dente- it will help the sauce thicken and stick to
  every piece of pasta.
  
  Turn off the heat. Stir in olive oil and pecorino romano
  cheese. Taste and add salt if necessary.
  
  Serve immediately with extra pecorino romano and
  garnished with fresh parsley, seasoned with fresh ground
  black pepper.
  
  NOTES: You can use parmesan as a substitute for pecorino
  romano, if you prefer.
  
  If you choose to use whole wheat pasta, be aware that
  because it is less starchy, it will be more difficult to
  get the sauce to cling to the pasta as well.
  
  Author: Elizabeth Lindemann
  
  RECIPE FROM: https://www.bowlofdelicious.com
  
  Uncle Dirty Dave's Archives
 
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