Sauce Bolognese Recipe

Bolognese Sauce

What turns an Italian tomato sauce, such as spaghetti or marinara sauce, into a Sauce Bolognese? The inclusion of four additional main flavors: chile flakes, bacon, cream and Parmigiano-Reggiano. The following recipe for Bolognese sauce features all four.

This rich, flavorful sauce can be used to enhance any pasta of your choice.

Bolognese Sauce

Look for locally made fresh Italian bulk sausage for a special and unique flavor for your Bolognese.
Prep Time15 mins
Cook Time1 hr
Course: Pasta, Sauces
Cuisine: Italian
Keyword: cream, tomato sauce, wine
Author: Chef Cal DeMercurio

Equipment

  • Heavy Bottom Sauce Pot

Ingredients

  • 1 lb Sicilian bulk sausage
  • 1/2 lb bacon chopped
  • 1 medium yellow onion small dice
  • 1 medium bulb garlic cloves peeled, thinly sliced
  • 1 cup red wine save the rest for dinner
  • 32 wt oz diced tomatoes fresh or canned
  • 32 wt oz tomato sauce
  • 2 wt oz tomato paste
  • 2 whole bay laurel leaves fresh
  • 2 sprigs thyme fresh
  • 2 sprigs oregano fresh
  • 2 tsp granulated sugar
  • 1-2 tsp chili flakes
  • 1/2 tsp black pepper ground
  • 1/4 tsp kosher salt
  • 1 cup heavy cream
  • 2 cups parmesan grated, loosely packed

Instructions

MIS EN PLACE

  • Decide which red wine you are going to drink with your dinner.
    Grab a large heavy bottomed pot.
    Gather together and measure out all of your ingredients.
    Strip the oregano and thyme leaves from the stems.

MAKING THE SAUCE

  • Heat large pot over medium high heat. Once a few flecks of water sizzle showing your pot is hot, add sausage and bacon.
    Braise until just cooked trough, do not drain.
    Add garlic and onions and continue to sauté until onions are translucent, just slightly opaque.
    Add red wine and deglaze to capture all the flavor from the bottom of the pot.
    Add all tomato ingredients and seasonings, reduce heat and simmer for 20 minutes.
    Add cream and parmesan, stir and continue to simmer for n additional 10 minutes.
    Remove from heat and hold at 150° for service or cool if to be used at a later date.

Notes

In choosing the red wine you will use for this recipe, use whichever wine you are going to be serving with dinner.
Use a medium to deep bodied red wine, such as sangiovese, cabernet or a red blend.
For the parmesan, it is recommended to upgrade to a Parmigiano-Reggiano and grate it fresh; however, pre-grated/packaged parmesan will work nicely.
For an extra special treat, the sauce will be even better if you can let it cool and refrigerate for a day to allow flavors to marry.
If you are Sicilian and like heat, increase the chili flakes to 2 teaspoons, otherwise 1 tsp will provide the necessary heat. 🙂

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