After many years of making red sauce, I finally found one that I love. This hearty bolognese is definitely…THE ONE. I now make this sauce the same every time, which makes my husband very happy. He likes consistency 🙂 The secret is adding sausage. Some say it’s cheating, but I do not care, because it tastes good. Real good.
It’s perfect for a chilly fall or winter evening and is especially good with homemade pasta. But this bolognese is also really good with any pasta, especially ones that will hold the sauce well. MMMMm. I am so hungry writing this, because I made the sauce ahead of time for dinner and we still haven’t eaten it. I’m letting it cook down real good. Oh man, my stomach is growlin’
Here’s all the veggie things you’re going to need to start the sauce.
Peel those carrots, chop those onions!
Toss em in the pot together to hang out.
Throw the chopped garlic and dried oregano and basil in there too.
Let them cook down a bit and get nice and soft.
Then add that beef and that sausage.
Cut the casing off the sausage and just put in the good stuff.
Let them get all combined and nicely browned.
Yep dats good.
Now add the tomato puree and diced tomatoes. I like to use the kind from the box, they taste so good and no icky can.
I added a little garlic powder too. I can’t help it, I love garlic.
Now it’s time for the wine. I use a lot.
Now just let it cook for a while on low. The longer, the better. The flavors will come together and they’ll be friends.
I also add some sugar…sshhhhhh..don’t tell anyone!
When it’s done to your satisfaction, boil up some pasta ( I had leftover homemade! Score!) Anything that will hold sauce well, like a rigatoni or a textured spaghetti will work the best.
Then top the bolognese with lots of parmesan cheese, and we also love adding fresh ricotta. It’s so creamy and is a nice partner to the hearty sauce.
Eat a big bowl, it’ll do ya good.
- 1 large onion, diced
- 2 large carrots, diced or shredded
- 4-6 cloves garlic, diced
- olive oil
- 2 teaspoons oregano or basil or both
- 1 lb. ground beef
- 1 sweet and 1 hot pork italian sausage
- 1 container tomato puree
- 1 container diced tomatoes
- 1 cup red wine
- salt and pepper
- 1/4 cup sugar
- parm cheese and ricotta
- Heat a few tablespoons of olive oil in a large heavy-bottomed pan.
- Add the diced onions and carrots and let saute until soft.
- Add the garlic and herbs and saute for another minute.
- Add the ground beef and sausage (remove from casing)
- Cook until meat is browned.
- Add tomato ingredients, red wine, salt and pepper, and sugar.
- Cook for anywhere from 20 minutes to 2 hours.