Bolognese Sauce | gianna1.com

So tasty...

Sausage Bolognese Sauce

1 lb. sweet or hot sausage (casing removed)

1 medium carrot

1 stalk celery

1/2 white onion

2 Tbsp Olive Oil

1/2 cup leftover wine (or open a new one, yay!)

Salt and Pepper to taste

One 28 oz. can crushed tomatoes (I use San Marzano type)

1Tbsp jarred pesto

Chopped fresh parsley

1 lb. pasta (rigatoni, penne, spaghetti)

Salt for water

Directions:

Finely chop carrot, celery and onion into similar size. Add oil to large saucepan (I use a wok). Warm the oil and add the vegetables. Saute till they are soft and the onion is translucent. Add the sausage in pieces so that it will be easy to come apart. Get the meat to the stage of almost cooked through. Add wine and let simmer till it evaporates.....hmmmm love that aroma.

Next, add the tomatoes and stir into sausage mixture. Add pesto, parsley, salt and pepper. Let cook on simmer for approximately 1 hour. Check consistentcy and thickness. If too watery, add 1 Tbsp tomato paste, too thick, add 1/2 cup water or broth, a little at a time, not to ruin the sauce. Simmer if you've added water or broth for a few more minutes.

In the meantime, boil pasta according to directions, drain well. Add sauce on top and sprinkle with parmesan cheese.

Serves 4

Pair with a nice chianti wine

Crusty Italian bread

Note:

You can substitute ground beef, ground chicken or turkey for the sausage.

Comments

23.07.2019 21:08

Cindy

Looks delish! When do you add the pesto? I never knew that went into Bolognese.

25.07.2019 16:11

Jan Conte

Hi Cindy, I use pesto in place of fresh basil leaves. You can add it after you add the tomatoes. You can use fresh basil if you have it. Thank you for your question.

23.07.2019 18:04

Paula Garrett

Yummy!!!!

10.07.2019 22:08

Mitchel Goodkin

sounds fantastic !

10.07.2019 14:27

Vinnie DiMarco

Sounds delicious. Making it soon!

08.07.2019 00:23

Terri McCullagh

Sounds great! Can’t wait to try it!!

07.07.2019 21:28

Sissy Saracco

Delish!!!! Can’t wait to try it on my guinea pig. I really do have a guinea pig. Seriously, I’m making it.

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)