Friday Food: 10 Minute Bolognese

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One of my favorite local chefs, Jennifer Perillo, is this week's food contributor.
 Most days I wake up with a dinner plan in mind. As a food writer, I eat, sleep and breath food. Some days get away quicker than I imagined, though, and come 5:00pm I need to think quick. That'??s how I came up with this shortcut recipe for an easy Bolognese sauce.

All you need is a few cooked meatballs and some marinara sauce'??no problem for this Italian mama. If you'??re worried about cooking with wine for kids, you can choose to leave it out of the sauce and just add extra to your wine glass. Either way, this is fast food that'??s good.

10-minute Bolognese
Serves 4 to 6

Normally Bolognese sauce takes about an hour to allow the meat to soak up the sauce and get nice and tender. Using cooked meatballs gives you the same rich flavor, leaving you an extra 50 minutes to spend quality time with the kids.

2 teaspoons extra virgin olive oil
4 leftover cooked meatballs (about 6.5 ounces), crumbled
about 1/4 cup dry red wine
2 cups prepared marinara sauce
8 ounces fettucine or linguine, prepared al dente according to package directions
Freshly grated Parmesan cheese or ricotta, to taste

Heat the olive oil in a skillet over medium heat. Add the crumbled meatballs and saute for two minutes. Add the wine and bring to a boil. Add the marinara sauce and reduce heat to a simmer. Let cook for 10 minutes, until meat is tender. Serve over hot, cooked pasta. Top with freshly grated Parmesan cheese or ricotta, if desired.

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Visit In Jennie'??s Kitchen ( for more family friendly meals and get the recipe for her 20-minute Marinara Sauce.

What are you cooking up for the weekend?

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