Bolognese Sauce
photo by Peter Steriti
- Ready In:
- 3hrs
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 large sliced garlic cloves
- 1⁄4 cup olive oil
- 1 lb ground mild italian sausage meat without casing
- 1 1⁄4 lbs ground beef
- 2 (28 ounce) cans crushed italian plum tomatoes with puree
- 1⁄4 teaspoon red pepper flakes
- 1 tablespoon dried Italian herb seasoning
- 2 -3 sprigs fresh basil
- 1 lb pasta
directions
- Sauté garlic in the olive oil. Discard when lightly brown.
- Add ground sausage and beef. Using the edge of a spatula, chop to break meats apart while browning. When cooked through, add both cans of tomatoes, red pepper flakes, Italian seasoning, sprigs of basil and a few grinds of black pepper.
- Simmer for at least 2 1/2 to 3 hours with cover jarred, adding water as needed. Stir occasionally to prevent bottom from burning.
- When ready to eat, briskly boil 4 to 6 quarts of water in a large pot with a tablespoon of Kosher salt. Add pasta, stirring initially to prevent sticking. When water reaches a second boil, reduce heat but still maintaining a boil. Cook pasta al dente, firm and chewy, about 12 minutes. Sample pasta for proper texture earlier to ensure pasta isn't overcooked. When ready, drain in a strainer.
- Discard basil. Adjust for salt. Scoop a ladle or two of the sauce on the bottom of the pot used to cook the pasta. Mix strained pasta in the pot with a large spoon. When coated, place in a serving platter or individual bowls and top with lots of sauce. Pass grated or shredded parmigiana cheese.
- Refrigerate or freeze leftover sauce.
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RECIPE SUBMITTED BY
Peter Steriti
Lady Lake, Florida
Publisher of www.LuciaTramonte.com a cooking and blogging website named after my Mom and growing up in Boston's Italian North End. Lucia Tramonte was her maiden name.