This Umami Bolognese Sauce began as the favorite in Cat’s household for over 20 years. Then, Dale happened on the scene with his 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.
|Prep time:||15 minutes|
|Cook time:||45 minutes|
|Servings:||8 – 10|
- 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 tablespoon Italian Seasoning
- 1 – 2 heaping tablespoons Basil Pesto, if available (extra layer of flavor)
- 2 tablespoons Beef Bouillon Paste
- optional: pre-packaged Italian Meatballs (see step 4)
- Grated Parmesan Cheese for topping
- In a large, deep-sided skillet or Dutch oven over medium heat, brown ground beef and sausage. Transfer to paper toweling to drain.
- 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.
- 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.
- 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.
In general, pricing is a guideline as to the style of wine making in red wines.
Less expensive reds are made to enjoy as soon as you uncork. Pour and enjoy!
More expensive reds typically need 20 to 40 minutes to decant (breathe) to enjoy to their fullest.