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Bolognese Sauce

Sauce Bolognese Recipe

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.

Look for locally made fresh Italian bulk sausage for a special and unique flavor for your Bolognese.

Cooking Method ,
Cuisine
Courses , , ,
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 60 mins Total Time: 1 hr 15 mins
Best Season Suitable throughout the year
Description

Look for locally made fresh Italian bulk sausage for a special and unique flavor for your Bolognese. For additional flavor, consider preparing sauce the day before to allow time for flavors to meld and depth to develop.

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

  2. Braise Meat and Aromatics

    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.

  3. Add tomatoes and cream to finish

    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.

Note

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. :-)

Keywords: cream, tomato sauce, wine
Read it online: https://culinarilyyours.net/recipe/bolognese-sauce/
The DeMercurios
Chef and Mrs Chef

Instead of a New Year’s resolution, Christa DeMercurio asked her chef husband to be her tutor/mentor/sage (not the herb) for the 2018 year, teaching her his tips, tricks and wisdom in the culinary department. She figured that after over a decade together, their bakers dozen year should be a fun journey of cooking. Her husband, Cal DeMercurio, has been in the food service business since, well, forever (40-ish years). When it comes to the restaurant life, she's always been more comfortable in the Back Office and sometimes Front of the House, but never really ventured into the professional kitchen. She's obtained a few skills by observing her husband over the years and then experimenting here and there at home. Now she's taken her apprenticeship to the next level with him cooking side by side with her.

Thank you for cooking with us!   Culinarily Yours, Chef Cal and Christa DeMercurio