Mom’s recipe for Spinach Farfalle Bolognese is a crowd pleaser, can be made ahead and expands easily. Sophisticated comfort food at its best!
- 1/2 pound bulk Italian pork sausage
- 1 pound lean ground beef
- 1 large yellow onion, chopped
- 1/2 teaspoon chopped garlic
- 1 can (15 ounce) tomato sauce
- 1 can (6 ounce) tomato paste
- 1 cup dry red wine
- 3/4 teaspoon chopped fresh rosemary
- 3/4 teaspoon chopped fresh basil
- 3/4 teaspoon chopped fresh oregano
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon savory
- 8 to 10 ounces dried farfalle (bow tie) pasta
- 2 packages (10 ounce) frozen chopped spinach, thawed and squeezed dry
- 2 cups sour cream
- 1 1/2 cups grated Parmesan cheese
- Preheat oven to 375 degrees.
- Crumble sausage and ground beef in a large nonstick skillet and cook over medium-high heat until meat is no longer pink, stirring and breaking up meat into small pieces.
- Add onion and garlic and continue cooking, stirring frequently, until onion is soft.
- Stir in tomato sauce, tomato paste, red wine, 1/2 cup water, and seasonings (rosemary through savory). Bring to a boil; immediately reduce to low and simmer, uncovered, for about 30 minutes. Season to taste with salt and pepper.
- While Bolognese sauce is simmering, cook the pasta according to package directions. Drain.
- In a medium bowl, mix together the spinach and sour cream.
- Mix cooked pasta with Bolognese sauce. Spread half of the mixture over the bottom of a 2 1/2 to 3 quart casserole dish. Dot the top with half of the spinach-sour cream mixture and spread to make an even layer. Sprinkle with half of the cheese.
- Repeat the layers and top with the remaining cheese. Bake, uncovered, for 40 to 50 minutes or until heated through and lightly browned on top.
Make ahead: Can be prepared but not baked up to 24 hours in advance, covered and refrigerated. Bring to room temperature before baking.