Pasta Bolognese and Cheddar Cheese Biscuits

Tonight I made a big dinner – pasta bolognese and cheddar cheese biscuits. I even had to stop on the way home for a bottle of wine. And who ended up eating it…. just me. Oh well, it will be great for lunches and leftover day!

Pasta Bolognese Recipe (from Woman’s Day)


  • 1 medium carrot, grated
  • 1 clove(s) garlic
  • 1 can(s) (28 oz) whole plum tomatoes
  • 3 tablespoon(s) olive oil
  •  Kosher salt and pepper
  • 1 pound(s) pasta
  • 1 stalk(s) celery, finely chopped
  • 1  onion, finely chopped
  • 3/4 pound(s) lean ground beef
  • 1/2 cup(s) dry white wine
  • 1/4 cup(s) heavy cream
  • 1/2 cup(s) fresh flat-leaf parsley, chopped
  • 1 tablespoon(s) chopped fresh oregano


  • Pulse the carrot and garlic in a food processor until the garlic is finely chopped. Add the tomatoes and their juices, 2 Tbsp oil and 1/4 tsp each salt and pepper and pulse until finely chopped.
  • Transfer the tomato mixture to a medium saucepan and simmer until thickened, 20 to 25 minutes.
  • Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.
  • While the pasta is cooking, heat the remaining Tbsp oil in a large skillet over medium heat. Add the celery and onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, about 4 minutes. Add the wine and bring to a simmer.
  • Stir the tomato sauce and cream into the meat mixture and simmer until thickened, about 3 minutes. Stir in the parsley and oregano. Toss the pasta with the sauce.

I had 3 pots going at once!!!

For my side I made cheddar cheese biscuits.

Cheddar Cheese Biscuits Recipe 


2 cups all-purpose flour

1 1/2 cups shredded cheddar cheese

1/2 cup instant nonfat dry milk

1/4 cup chopped chives

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup butter

1 cup plus 1 tablespoon water


1. Preheat oven to 400 degree. Lightly grease baking sheet.

2. Combine flour, cheese, dry milk, chives, sugar, baking powder and salt in medium bowl. Cut in butter with pastry blender or 2 knives to make coarse crumbs. Stir in water just until moistened.

3. Knead 10 times on lightly floured surface. Pat into 8 x 6 – inch rectangle. Cut into 12 biscuits. (At this point my dough was super super sticky, so I ended up just plopping blobs onto my pan). Place biscuits about 2 inches apart on prepared baking sheet.

4. Bake for 12 to 16 minutes or until light golden brown.


About Nicole Hangartner

A college grad navigating the real world while trying to remain fashionable and well fed. View all posts by Nicole Hangartner

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