Best Bolognese

11/18/2015


Look, I'm Italian, and when you are Italian you talk excessively with your hands, drink wine and think about food constantly. I actually don't think there is anything wrong with that, frankly. But I have to say that I've been missing my bolognese pasta. I've refrained from making it the past few months because it's been like 100 degrees in San Diego and the last thing I wanted to do was stand over a hot stove. But the weather's been cooling down to a chilly 68 degrees, so I figure it's time to whip out the stews, soups and hearty pasta dishes. This one is great for the whole family. My kids devour it, and they are very picky.

Best Bolognese
2 cups canned tomatoes, chopped up. Include their juice
1/4 cup half and half
1 tablespoon chopped yellow onion
3 tablespoons olive oil
4 spicy (or sweet) sausage links (casings removed)
1/2 cup red wine
1 teaspoon oregano
pinch of nutmeg
pinch of salt and pepper

In a large pan saute the onion in olive oil over medium heat until it is translucent. Add the sausage links and cook until they have lost their raw coloring. Turn up the heat and add your wine, stirring constantly. Do this until all of the wine has evaporated, then turn down the heat and add the half and half and cook until it also has evaporated. Add in the tomatoes and stir. Add in the nutmeg, oregano and salt and pepper. Cook on low, uncovered for about 4 hours, stirring occasionally.

Serve with penne pasta, and top with grated Parmesan cheese and hot red peppers. If you want to really turn up the dial on flavor, add a dollop of ricotta cheese. This will blow your mind.

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