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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Sweet Sausage Bolognese

Published by: Sarah

  • Jan
  • 31

This is an all day sauce – but most definitely worth the outcome!

EVOO
2 Carrot, diced
2 rib Celery, diced
2 Leeks, diced (may sub onion)
3 gloves Garlic, smashed
2# Ground Sweet Sausage
2 T Tomato Paste
1½ c. Red Wine
3 Bay Leaf
5 sprigs fresh Thyme, tied
2 sprigs Rosemary, minced
3 c. Chicken Stock
2 c. Water
1 (15 oz. can) Beef Broth
1 (28 oz. can) Crushed Tomatoes, preferrably San Marzano
2 T Sugar
Dried Italian Seasoning, to taste
Salt & Pepper to taste
Cooked Pasta of Choice
Asiago Cheese, freshly grated

Sauté the veggies in EVOO until tender.
Season with salt & pepper.
Add the meat & cook until browned.
Season with salt.
Stir in the tomato paste & cook 1 minute.
Add the wine, bay, thyme & rosemary.
Stir to combine.
Allow wine to reduce by half.
Combine chicken stock & water.
**Add enough stock/water mixture to just cover meat.
Simmer over medium low heat until 90% of the liquid has cooked down.
**Repeat until stock/water & beef broth are used up.
– THIS IS A VERY LONG PROCESS BUT BUILDS FLAVOR – BE PATIENT!
Remove the bay leaves & thyme bundle.
Add the tomatoes, stir & let simmer on low for 30 minutes stirring occasionally .
Finish with sugar & as much dried seasoning as you like.
Serve over cooked pasta of choice with a fresh grating of Asiago cheese.

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