Italian Spice Linguini Alla Bolognese

  • 1  pkg Rossi Pasta Italian Spice Linguini
  • 8  ounce  ground beef
  • 8  ounce  ground pork
  • 8   ounce  ground veal
  • 2  carrots (peeled, roughly chopped)
  • 1   medium onion (peeled, roughly diced)
  • 1 1/2  teaspoon  dried basil
  • 1/2   teaspoon  dried oregano
  • 1/8  teaspoon  dried thyme
  • 1  tablespoon  minced garlic
  • 1  tablespoon  oil (preferable Canola)
  • 1  jar Rossi Pasta Vodka Sauce
  • 1 - 28  ounce  can whole Italian plum tomatoes (in puree)
  • 1/2   cup  red wine
  • 1/2   cup  heavy cream
  •   salt, pepper, grated parmesan to taste
In food processor or blender, puree onions and carrots until finely chopped. Set aside. In medium pan, brown meats with oil. Season with salt and pepper. Strain (remove excess oil). Return to pan and add garlic. Saute until translucent. Add onion/carrot mix and cook until most of the moisture is released, approximately 5-7 minutes. Add basil, thyme and oregano. Deglaze the mixture with red wine and reduce by half, 3-5 minutes. Add Rossi Vodka Sauce and whole tomatoes. Reduce heat and simmer until tomatoes break apart and sauce thickens, 45-60 minutes. Cook pasta according to package directions. Remove sauce from heat and stir in heavy cream before serving. Top pasta with sauce and add cheese as desired. Serves 4-6.