Simple Bolognese Sauce

Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sauéíng and braising. Traditional ingredients include a soffritto of onion, celery and carrot, different types of minced or finely chopped meat (including beef, and possibly pork), wine and a small amount of tomato concentrate.

Obviously, I have simplified the process, making a very tasty but quick to prepare sauce that also includes a larger proportion of tomatoes and a few variations of the traditional ingredients.

Simple Bolognese Sauce

½ to ¾ lb. ground sausage, or use ground beef

Olive oil as needed

1 medium onion, finely chopped

½ of a large green pepper, finely chopped

1 rib of celery, finely chopped

About ⅓ cup red wine

1 (15 oz.) can diced tomatoes

1 (8 oz.) can tomato sauce

2 to 3 teaspoons dried Italian seasoning

Kosher salt and pepper to taste

1 to 2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

3 to 4 tablespoons grated Parmesan cheese

3 to 4 tablespoons heavy cream, optional (it gives the sauce a nice creamy consistency)

Brown sausage in a skillet on medium high heat; add a little olive oil if needed.
Add onions, peppers and celery; continue to cook over medium heat until vegetables are soft.
Add wine and allow pan to deglaze.
Add tomatoes, tomato sauce, dried Italian seasoning, salt and pepper. Cover and simmer for about 30 to 40 minutes.
During last 10 minutes, add fresh basil, parsley, Parmesan and heavy cream.
Serve with preferred pasta and garnish with additional Parmesan and fresh herbs, if desired.

I cooked pasta spirals (a combination of whole wheat and regular) and mixed it in with the sauce right before serving.

Recipe without photos . . .