My bologna has a first name….
Bologna was a staple in my house when I was growing up. It is a lunch meat that I probably have not had in 30 years, but it always brings back a memory.
It’s O S C A R.
As a child of television, you knew it had to be television related.
My bologna has a second name….
In fact it is a commercial.
It’s M A Y E R.
I’ve never found it a very versatile meat.
Oh, I love it eat it every day….
It does get much better if you fry it versus straight out of the lunch meat container.
And if you ask me “Why?”, I’ll say….
But this dish, luckily, has none in it.
Cause Oscar Mayer has a way with B O L O G N A!
It’s named for the Italian city of Bologna.
Pasta Bolognese
This is a hearty, rustic dish with chunks of veggies, ground beef and Italian sausage.
I had a little left-over peppers that I decided to add.
The red, white and green reminds me of the Italian Flag.
Fry the components.
Add in the tomatoes.
And serve with delicious pasta!
Pasta Bolognese
prep 3 minutes ∙ cook 12 minutes ∙ makes 8 servings (serving size: 1 1/2 cups) ∙ difficulty Easy ∙ source Find.myrecipes.com
INGREDIENTS
- 1 (13.25-ounce) package whole-grain linguine (such as Ronzoni Healthy Harvest)
- 2 (4-ounce) links hot turkey Italian sausage
- Olive oil—flavored cooking spray
- 1 pound 93% lean ground beef
- 1 cup chopped onion
- 1 (8-ounce) package button mushrooms, chopped
- 1 tablespoon finely chopped fresh rosemary
- 1 (28-ounce) can petite diced tomatoes, undrained
- 1/2 cup fat-free evaporated milk
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- Grated Parmesan cheese (optional)
DIRECTIONS
1. Cook pasta in a large Dutch oven according to package directions, omitting salt and fat; drain, return to pan, and keep warm.
2. While pasta cooks, remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, beef, and onion; cook 2 minutes, stirring to crumble; drain, if necessary. Add mushrooms and rosemary. Cook 5 minutes or until browned.
3. Stir in tomatoes; reduce heat, and simmer, uncovered, 3 minutes. Stir in milk, pepper, and salt; cook 2 minutes. Add sauce to pasta, tossing well. Sprinkle with cheese, if desired.
Rantings of an Amateur Chef 
Reblogged this on Neverending1's Blog and commented:
I’m re-blogging to let you know what a “good” job the TSA is doing to keep all Americans safe…not!
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That spaghetti looks great! Nice job.
Fried bologna is great with eggs! It’s not fancy, but it sure tastes good.
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Bologna is NOT what it used to be. We too would eat it growing up. We used to get the unsliced bologna and cut off thick slices and eat it with nothing else. But the stuff today, well I can hardly eat it without frying it. Except the all beef kind. And that is not as good as I remember from my childhood. Your recipe sounds great. 🙂
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You should try a fried bologna sandwich it’s a delicious treat!
http://unassaggio.wordpress.com/2013/08/18/my-bologna-has-a-first-name-delicious/
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now i’ll be singing the Oscar Meyer song all day! I used to love fried bologna as a kid!
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Looks yummy! I’m a bit of a cook and if I can get the time soon, I’ll be trying out for one of your guest blog posts. 🙂
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