Wine pairing suggestions follow recipe.

This Umami Bolognese Sauce began as the favorite in Cat's household for over 20 years. Then, I happened on the scene with my spin. It's a true collaboration. With many layers of rich savory flavors, your guests will think you make the best bolognese in town. If you feel the need for a Julia Child moment, then add a glass of wine to the pot. This sauce is even better the next day ... if it lasts that long. ~ Dale

Cook Time:45 min
Prep Time:15 min
Total Time:60 min
Category:Entree
Cuisine:Italian
Yield:8-10 servings
Method:Stovetop
Preparation
1. In a large, deep-sided skillet or Dutch oven over medium heat, brown ground beef and sausage. Transfer to paper toweling to drain.

2. Return pan to heat. Add 2 Tbsp. EVOO, sliced onions, mushrooms and, if desired, carrot shreds. Sauté until mushrooms start to soften and onions are translucent. Add garlic, sauté 3-4 minutes more until soft and fragrant.

3. Reduce heat to low. (Process meats in food processor if you prefer a fine grind.) Return meats to pan. Add both jars of sauce, Italian seasoning, basil pesto and beef bouillon paste. Allow to simmer for 20 minutes or more for flavors to meld. Serve over pasta and top with grated Parmesan cheese.

4. Option w/meatballs: Reduce ground beef and sausage amounts by 1/4 -1/2 pound each and add 1 pound pre-packaged meatballs, along with meats, in step 3.
Ingredients
* 1 pound Ground Beef
* 1 pound Italian Sausage or Hot (bulk) Sausage
* Optional: 1 - 2 cups Carrot Shreds
* Extra Virgin Olive Oil (EVOO)
* 1 Onion, sliced
* 4 cloves Garlic, minced
* 8-10 ounces Mushrooms, sliced
* 2 jars Marinara Pasta Sauce
* 1 Tbsp Italian Seasoning
* 2 heaping Tbsp Basil Pesto, if available (extra layer of flavor)
* 2 Tbsp Beef Bouillon Paste
* Optional: pre-packaged Italian Meatballs (see step 4)
* Grated Parmesan Cheese for topping

Suggested Wines:

ELEGANT LIGHT-BODY REDS

As elegant as Audrey Hepburn, these are mid-weight reds made in the traditional dry, earthy style of the French classics like red Burgundy. Most are Pinot Noirs, but all share the lean, tart and dry European-inspired flavor profile that prioritizes food-friendliness.

Shop Boisset Collection Elegant Red Wines

SENSUOUS, SUPPLE MEDIUM-BODY REDS

As sensuous as Eartha Kitt, these mid-weight reds are ripe enough to offer plump fruit flavor but not heavy or tannic. The category includes most Merlots and our softer red blends, but also the ripest California Pinot Noirs and the lightest Cabernet Sauvignons. These crowd-pleasing reds are thoroughly modern – low in both acidity and tannin.

Shop Boisset Collection Sensuous Red Wines

POWERFUL, BOLD FULL-BODY REDS

As powerful as Elizabeth Taylor, these are the boldest reds of the bunch – inky, age-worthy wines that are dense and concentrated in flavor. These strong, heavyweight reds tend to be premium wines from thick-skinned grapes like Cabernet Sauvignon, Zinfandel and Petite Sirah.

Shop Boisset Collection Powerful Red Wines

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