After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience.
The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting.
Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.
Source: CLEO TV / CLEO TV
2 tablespoons olive oil
1 cup small dice onion
½ cup small dice carrots
½ cup small dice celery
2 cups grated zucchini (water squeezed out of pulp)
1 pound ground beef (80/20)
1 pound ground pork
1 25 - ounce jar store - bought marinara
2 cups broccoli florets
½ cup heavy cream
1 tsp salt
½ tsp black pepper
1 pound wide pasta noodles, such as pappardelle or tagliatelle OR bowtie
In a large saucepan heat olive oil over medium heat. Add the onions, carrots, celery and zucchini. Sauté until the vegetables start to caramelize and begin to soften, about 8 minutes. Add the ground beef and ground pork, and cook until browned, breaking up the meat as you stir, about 10-12 minutes.
Pour in the marinara sauce along with salt and pepper and simmer for 30 minutes, stirring occasionally, until sauce thickens. Add the broccoli florets and stir to incorporate. Cook until the broccoli is tender, about 3-4 minutes.
When the Bolognese sauce has reached your desired consistency, stir in the heavy cream, adjust the seasoning, and remove from heat and serve over your favorite pasta—and top with freshly grated parmesan cheese.