Wicklewood's Bolognese Sauce With Three Cheese Penne "glute

Name: Wicklewood's Bolognese Sauce With Three Cheese Penne "glute
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 2 onions, chopped; 4 garlic cloves, minced; 2 ounces olive oil; 1 1/2 lbs ground beef; 1 (28 ounce) can tomatoes; 4 tablespoons tomato puree; 2 teaspoons oregano; 2 teaspoons basil; 2 teaspoons parsley; 4 large mixed mushrooms, sliced; 3 tablespoons butter; 3 tablespoons gluten-free flour; 1/2 pint milk; 1/4 pint single cream; 4 ounces cheddar cheese, grated; 4 ounces garlic & cream cheese with herbs (ie,Philladelphia); 1 teaspoon mustard powder; 4 ounces parmesan cheese, grated; paprika, for topping; 5 ounces uncooked gluten free penne pasta

Submitted by WicklewoodWench

"This dish evolved from two favourite leftover meals, namely, Spaghetti Bolognese and Cauliflower Cheese. With the addition of some cooked Gluten Free pasta serve with salad and a slice of GlutenFreeGirl's Gluten Free French Bread #180306, and you have another substantial meal."

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photo by WicklewoodWench

Ready In:: 1hr
Ingredients:: 20
Serves:: 4-6

ingredients

Bolognese sauce
2 onions, chopped
4 garlic cloves, minced
2 ounces olive oil
1 ¹⁄₂ lbs ground beef
1 (28 ounce) can tomatoes
4 tablespoons tomato puree
2 teaspoons oregano
2 teaspoons basil
2 teaspoons parsley
4 large mixed mushrooms, sliced
Cheese sauce
3 tablespoons butter
3 tablespoons gluten-free flour
¹⁄₂ pint milk
¹⁄₄ pint single cream
4 ounces cheddar cheese, grated
4 ounces garlic & cream cheese with herbs (ie,Philladelphia)
1 teaspoon mustard powder
4 ounces parmesan cheese, grated
paprika, for topping
5 ounces uncooked gluten free penne pasta

directions

In a large pot,gently heat the olive oil, add onions and garlic and saute until transparent.
Add ground beef, and stir until browned and well seperated.
Add tomatoes, oregeno, basil, mushrooms, parsley, and tomato puree.
Bring to a boil then reduce heat and allow to simmer until sauce thickens.
Season to taste and set aside.
Meanwhile melt the butter in a small saucepan and remove from heat.
Blend in the flour and mustard powder until smooth.
Return to heat, gradually whisk in the milk and cream and gently bring to a light boil.
keep whisking until the mixture is smooth.
Add the cream cheese to mix, stir until cheese is melted then add the Cheddar, melt in the same way.
Season to taste and remove from the heat.
Cook pasta to manufactures instructions.
Drain well and add to the cheese sauce, ensuring each piece is coated in the sauce.
Place bolognese mixture in bottom of an oven proof dish and cover with the pasta mixture.
Sprinkle a mixture of parmesan and paprika on top and place in a pre heated oven until cheese has melted and is golden brown.
Serve hot.

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RECIPE SUBMITTED BY

WicklewoodWench

hanley swan, 0

<img title=...and src=http://img151.imageshack.us/img151/3818/dscf2137t.jpg alt=width=491 height=640 /> ...and so the wench,the maid and the village idiot lived happily ever after. I have always loved my food (not just my own but anyone's who offered it to me),,,  then five years ago I was diagnosed with ceoliacs disease and all notion of ever having my favorite foods again went out the window. However, nessesity really is the mother of invention; instead of feeling sorry for myself and my dietry limitations,,,I got creative. I am in the process of starting my own business, which initially was exclusively targeted at ceoliacs, but thanks to my new husband and his diabetes, we hope to create food that is not only gluten free and sugar free or low carb, but will also cater for those amongst us with a whatever attitude to healthy food...Yes I do have one left at home,,bring on the empty nest. The other man in my life <img title=The src=http://img577.imageshack.us/img577/5314/file4226.jpg alt=width=320 height=213 />

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