Weeknight Bolognese

This Bolognese recipe really is so good and easy. I think it’s the most requested dish my family asks me to make. This bolognese is on your plate in less than an hour and works as amazing leftovers (tbh I think it tastes better the next day). Bolognese is my ultimate comfort food that is perfect for both a cozy family dinner or a dinner party with friends.

I make this about once or twice a month and freeze the leftovers in freezer cubes and have at the ready for single serving bolognese nights.

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Weeknight Bolognese

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Ingredients

• 1 tablespoon olive oil
• 1 pound hot Italian Sausage, casings removed
• 1 small onion, diced
• 6 cloves garlic, minced
• 2 tablespoons tomato paste
• 3/4 cup dry red wine
• 24 ounces crush tomatoes or store bought marinara of your choice
• 2 tablespoons aged balsamic vinegar
• 2 tablespoon soy sauce
• 1/4 cup heavy cream
• 1/2 cup parmesan cheese

Instructions

1. In a large Dutch oven, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until nicely browned, about 7 to 9 minutes.
2. Once sausage is brown, turn heat down to medium. Add onions and cook until soft and translucent, about 4 minutes. Add garlic and cook for an additional 2 ish minutes.
3. Next, add the tomato paste to the pot and give the mixture a good stir. Cook until the color of the paste darkens becoming an almost brownish red color, about 3 minutes. The tomato paste will begin to stick to the bottom of the pot — this is a good thing.
4. Now, deglaze your pan with the red wine. Using your wooden spoon, scrape up all the brown bits at the bottom of the pan. Let wine reduce by half, then add your crushed tomatoes, balsamic and soy sauce. Bring the sauce to a simmer and cook until mixture has reduced by about a 1/3, 10 ish minutes. Be sure to stir every now and then. If you have more time, the longer the simmer the better. Time is the best ingredient to develop a more concentrated flavor. But we have enough flavor added to this dish, especially thanks to the sausage, a 10 minute simmer will do the trick for a quick, weeknight meal.
5. Season your sauce to taste with salt and pepper. Add the heavy cream and parmesan cheese. Season to taste with salt and pepper.

Recommended Products

Sauce Pot

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Dutch Oven

I tend to make a big batch of this sauce and freeze individually in freezer cubes. If serving right away, once your pasta of choice is al dente, reserve about 1 cup of the pasta cooking liquid and drain pasta. Add pasta, bolognese and a few tablespoons of your reserved cooking liquid to your pot (sometimes I add a little cream — depends on my mood/if I have it, etc.). Stir until homogenous. If sauce/pasta seems dry, add a few more splashes of the reserved cooking liquid. Remove from heat and stir in a pad (about a tablespoon) of cold butter and a teaspoon or so more of grated parmesan. Stir until butter has melted and coated the saucy pasta. The sauce will be glossy and irresistible. *chef’s kiss*