Ziti a la Bolognese (C.O.O.K recipe)
Updated: Dec 15, 2020
(2) 26-oz. jars Publix six-cheese Tomato sauce 1 lb. ziti macaroni 1 Large onion diced small 2 Celery stalks diced small 4 tbsp. dry basil 1 Large carrot diced small
(3) 1/2 lbs. ground chuck beef 4 tbsp. fresh parsley diced 4 Cloves of garlic diced fine 13 oz. water (1/2 26 oz. jar) 2 tbsp. of salt 1 tbsp. ground black pepper Olive oil
Brown and crumble the meat in a hot frying pan coated with olive oil until redness is gone. Transfer the mixture to a bowl. In a hot frying pan with 1/4” of oil, sauté the onions, carrots, garlic and celery until golden; add to the bowl of meat. In a large pot, add the cooked and uncooked ingredients, bring to a boil and simmer for 30 minutes stirring occasionally.
Cook the pasta in a large pot of salted boiling water. Cook al dente or 2 minutes less than package instructions.
Combine the pasta and Bolognese sauce after adding salt and pepper. Transfer to the aluminum baking pan. See cooling and freezing directions below.