Spicy Italian Sausage Bolognese Sauce

Don't forget to share this ...Email this to someoneShare on FacebookShare on Google+Pin on PinterestTweet about this on TwitterShare on Yummly

 

Spicy Italian Sausage Bolognese Sauce

Spicy Italian Sausage Bolognese Sauce

Bolognese sauce /bɒləˈnjeɪz/, known in Italian as ragù (alla) Bolognese Italian pronunciation: [raˈɡu (ˈalla) boloɲˈɲeːze], or simply ragù, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress “tagliatelle al ragù” and to prepare “lasagne alla bolognese“. In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.

Yields: 4 Servings

Ingredients:

 

  • 2 celery stalks, chopped
  • 1 medium white onions, chopped
  • 2 medium carrots, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 pound spicy Italian sausage, casings removed
  • 1/2 (3-ounce) can tomato paste
  • 3/4 cups whole milk
  • 1/4 cup dry white wine
  • 1/2 cup water
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

 

Preparation:

In a food processor, pulse the celery, onion, carrot, and garlic until finely minced.

In a large Dutch oven sauté vegetables in olive oil over medium heat. Stir until softened, about 8 minutes.

Spicy Italian Sausage Bolognese Sauce   Spicy Italian Sausage Bolognese Sauce

Add the sausage and cook, breaking up with spoon, until no longer pink.

Spicy Italian Sausage Bolognese Sauce   Spicy Italian Sausage Bolognese Sauce

Stir in tomato paste, milk, wine and water.

Spicy Italian Sausage Bolognese Sauce

Cover and simmer until sauce is thickened, about 1-1 1/2 hours.

Spicy Italian Sausage Bolognese Sauce

Remove from heat. Season with sea salt and freshly ground black pepper, to taste. Serve over pasta; I served it over Tagliatelle with tomato.

Spicy Italian Sausage Bolognese Sauce

*******************************************************************************

Print

Spicy Italian Sausage Bolognese Sauce

Spicy Italian Sausage Bolognese Sauce

Bolognese sauce /bɒləˈnjeɪz/, known in Italian as ragù (alla) Bolognese Italian pronunciation: [raˈɡu (ˈalla) boloɲˈɲeːze], or simply ragù, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress “tagliatelle al ragù” and to prepare “lasagne alla bolognese“. In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.

  • Author:
  • Yield: 4 Servings
  • Cuisine: Italian

Ingredients

  • 2 celery stalks, chopped
  • 1 medium white onions, chopped
  • 2 medium carrots, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 pound spicy Italian sausage, casings removed
  • 1/2 (3-ounce) can tomato paste
  • 3/4 cups whole milk
  • 1/4 cup dry white wine
  • 1/2 cup water
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

In a food processor, pulse the celery, onion, carrot, and garlic until finely minced.

In a large Dutch oven sauté vegetables in olive oil over medium heat. Stir until softened, about 8 minutes.

Add the sausage and cook, breaking up with spoon, until no longer pink.

Stir in tomato paste, milk, wine and water.

Cover and simmer until sauce is thickened, about 1-1 1/2 hours.

Remove from heat. Season with sea salt and freshly ground black pepper, to taste. Serve over pasta; I served it over Tagliatelle with tomato.

Nutrition

  • Serving Size: 4
  • Calories: 422
  • Sugar: 8g
  • Sodium: 1248mg
  • Fat: 28.8g
  • Saturated Fat: 11.1g
  • Trans Fat: og
  • Carbohydrates: 17.6g
  • Fiber: 4.3g
  • Protein: 23.2g
  • Cholesterol: 39mg

*******************************************************************************

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

This post contains affiliate links, so I make a small commission if you purchase through my links – that support helps to keep this blog running.

Copyright Foodie Made Simple, LLC. All text, recipes and photographs are copyrighted and may not be published elsewhere without express permission. Pinterest, Twitter, Instagram, Tumbler, Google+ and Facebook users, you are welcome to “pin” photos! re-tweet and “share” links all you like, just don’t copy the recipes themselves. Fellow bloggers are welcome to repost my recipes, just write the recipe in your own words, use your own photograph, then link back to the original recipe on foodiemadesimple.com

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *