Barilla Cellentani Philapino Bolognese

Recipe courtesy of Chef Philip DeMaiolo 

1 lb Barilla® Cellentani Pasta
3 cups yucon gold potatoes, diced
2 cups carrots, diced
2 cups onions, diced
5 cloves garlic, minced
1 lb ground beef
1 lb longanisa sausage
2 Tbsp tomato paste
1 qt tomato sauce
Salt and pepper, to taste
5 tsp fish sauce
4 Tbsp soy sauce
3 tsp sambal chili sauce
½ cup rasins
2 cups water
1 cup peas frozen
2 Tbsp rice wine vinegar
½ cup cilantro, chopped
¼ cup olive oil
Instructions
  1. In a sauce pan heat ½ the oil, add the potatoes and carrots and saute till golden brown.
  2. Remove the potatoes and carrots from the pan and reserve.
  3. Add the remainder of the oil in the pan and sautee the onions and garlic till they start to turn golden.
  4. Add the ground beef and Lonanisa and cook till nicely browned. Season with salt and pepper.
  5. Add the tomato paste and cook another minute.
  6. Add the tomato sauce, water, rasins, fish sauce, sambal, and soy sauce.
  7. Simmer sauce for 25 minutes.
  8. Add peas, cilantro and vinegar. Adjust seasoning.
  9. Thaw the Barilla Cellentani and set aside.
  10. To assemble dish toss pasta with 1 oz of the sauce and top with additional 3 oz.