• Scarlett Bauman, Director of Marketing

Cookin With Carrie Quick Pasta and Bolognese Sauce

Chef Carrie Knife, Knife’s Edge Private Chef and Catering, who runs the delicious lunch cafe at Bob Hope Village, invites you to learn how to make Quick Pasta and Bolognese Sauce at home. Take a look at the recipe below, gather your ingredients, and cook along side Carrie while watching her class HERE.

Quick Pasta and Bolognese Sauce

Chef Carrie Knife, Knife’s Edge Private Chef and Catering

Total time about 30 mins


3 TBS extra-virgin olive oil

¼ cup grated carrot

¼ cup grated onion

½ lb sweet Italian sausage, bulk or casings removed

1 lb 80/20 ground beef

2 TBS tomato paste

3 garlic cloves sliced or 3 tsp of minced garlic from jar

¼ cup of red wine

Kosher salt and pepper

1 can (28 oz) crushed tomatoes (can use no salt added)

½ lb fresh pasta or if desired ½ lb dried pasta

4 TBS chiffonade or minced fresh basil

¼ cup minced Italian Parsley

Peccorino Romano cheese or Parmesan to grate for plating and serving.


Bring 4 qts of water to a boil for pasta, salt water generously.

In a large skillet or Dutch Oven on medium-high heat, add olive oil. Carrot and onion, cook for about 1 min until onion softens slightly.  Add sausage and beef and cook until almost done and slightly caramelize, 5 to 6 mins.  Add garlic and tomato paste, cook and stir for 2 mins.  Deglaze your pan with the wine and season lightly with salt and pepper.  NOTE *you can always add more salt at the end but cannot take it away*.  Stir in crushed tomatoes and cook about 10 mins until reduced and thickened.

Add pasta to water and cook according to package directions.  If using fresh pasta, it only takes about 2 to 3 mins total.

Stir drained pasta into sauce add basil and parsley reserving a small amount of each.  Check seasoning, add a little more salt and pepper if desired.  Garnish with reserved fresh herbs and freshly grated cheese of choice.   Enjoy!

This meal can by portioned into 4 containers and frozen for a quick and easy grab and go meal.

Make Ahead Bread Dipping Sauce

1 tsp dried basil

1 tsp dried oregano

1 tsp dried parsley

1 tsp dried rosemary

1 tsp granulated garlic

1 tsp crushed red pepper

1 tsp Kosher salt

1 tsp black pepper

Combine all ingredients and store in an airtight container.

When desired put 1 tsp of spice mix in a shallow bowl and add olive oil or flax seed oil. Dip fresh bread into it. You can add 1 tsp of grated Parmesan for serving.

Download a printable version of the recipe HERE.

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