Mary Lee’s Quick Bolognese (paired with Produttori del Barbaresco)
Written by Mary Lee Harrington, aka The Wine Goddess.
|2 T. Olive oil||3- (24 oz jars) Bertoli Tomato and Basil Sauce|
|2-T. unsalted butter||2 tsp. Italian seasoning|
|2 cups finely chopped onions- about 1 large||1 T. sugar|
|1 cup finely chopped carrots- about 4 large||1 cup dry white wine|
|1 cup finely chopped celery||1 cup whole milk|
|1-lb. hamburger||Pinch of red pepper flakes-Optional|
|1 lb sweet Italian sausage||Pinch of nutmeg-Optional|
|Salt and pepper to taste|
I like to make this sauce one day ahead and then reheat. The flavors develop the more it sits.
- Cook hamburger in a skillet about 10 minutes, breaking it up into small pieces and then drain on paper towels, set aside.
- Cook sausage links until done and set aside. I like to par boil the sausage in water first and then slice into ¼ inch slices and brown them in a skillet for about 10 minutes. You can also use ground sausage instead, but. I like the slices of sausage in this dish.
- Melt butter in another large skillet and add olive oil. Cook chopped onions, carrots and celery until tender, about 10 minutes.
- Now add tomato sauce, Italian seasoning, red pepper, sugar, cooked hamburger and sausage and cook about 30 minutes. *Then add wine and milk and cook another 15 minutes. DO NOT BOIL.
*This sauce is better if made a day ahead and the milk and wine added the next day when reheated. Reheat about 30 minutes on low.
Serve over pappardelle or spinach tagliatelle with fresh parmesan cheese.