Creamy Goat Cheese Bolognese

A twist on a classic Bolognese!  It's easy and delicious!

Creamy Goat Cheese Bolognese

Ingredients

• 2 Tbsp. olive oil
• 1 yellow onion, chopped
• 5 cloves garlic, chopped
• 1 lb. ground beef
• 2 Tbsp. tomato paste
• 1/4 cups chardonnay or other dry white wine
• 1 28 oz. can whole tomatoes
• 4 oz. goat cheese, at room temperature
• 1/4 cup cream, at room temperature
• 1/2 cup fresh basil, chopped
• 1/4 cup Parmesan
• Salt & pepper, to taste
• 1 lb. pasta of your choice

Serves 4
Cook Time: 1 hour

Heat deep skillet over medium-high heat.  Add olive oil and sautee onions till softened and browning on the edges.  Add garlic and cook for one minute.  Salt and pepper beef.  Push onions and garlic to sides of pan, add a splash of olive oil if pan is dry,  then add beef and sautee until browned.  Allow beef to brown on one side before moving and breaking up.  Once beef is cooked through add tomato paste, cook for about a minute.
Deglaze pan with wine and add tomatoes, lower heat to a simmer.  Gently press the whole tomatoes so they cook faster.  This will cook for at least 30 minutes, at that time the tomatoes will break apart much easier - a potato masher will help with this.
Start your water boiling while sauce continues to simmer.  When water boils add handful of salt and cook your pasta by package directions.  While pasta cooks, add goat cheese, cream, and half the basil to the tomato sauce.  Remove pasta from water about 1 minutes prior to what the package directions says, save about 1 cup of past water.
Add pasta to sauce and gently toss in sauce; if the sauce is too think add a little of the pasta water.  Garnish with remaining basil and Parmesan.  Serve immediately.