Once in a while you make a creation that comes out perfect the first time. My bolognese sauce was one such creation. I was having some friends over so I did the only sane thing a person would do when feeding a crowd, make a large pot of pasta. The following week I would have more friends over (I was having a social moment) and the sauce would also go well with the zoodles I was making. For those who are wondering what zoodles are they are simply spiralized zucchini so they look like spaghetti, except they are all vegetable.
This sauce takes some time but it is worth it. To start, ground meat is traditionally used. I add a bit of spice by mixing in the meat from chorizo sausages which I remove from the casing. Cook the meat in a large pot. Make sure to break down the meat as it cooks so you don’t have large chunks.
Next, prepare the vegetables for the sauce. Once again, mushrooms are not typically found in this sauce but I enjoy the heartiness it gives it and it makes more sauce for a larger crowd. I use about 12 large mushrooms that I cut into quarters.
In a pan, start to sweat 1 large onion. I used up 2 half onions I had in the house, one red, one sweet, and it worked great as well.
Once the onions start to sweat, add 1 cup of white wine and simmer for several minutes until the alcohol burns off. It will also look less liquidy. Season the onions with 1 tsp of chili flake. This Sicilian chili is hot! Plus, the chorizo I chose is also spicy. You can adjust as needed. Keep in mind regular crushed chili that you buy in the store is less hot so you may choose to add a bit more if you enjoy a spicy meat sauce.
I also add a tablespoon of dried Italian herbs (thyme, oregano, basil, marjoram, and yes, there is a bit of lavender and peppercorn) and 1 teaspoon of coarse sea salt. I also bought a Hawaiian charcoal salt as a special treat to myself but any coarse salt will work fine.
Now that all the prep work is done, everything goes into the large pot with the meat: the onion mixture, mushrooms, 1 can of crushed tomatoes, and 2 cans of tomato sauce. I used this opportunity to buy some different flavours of tomato sauce so one can was a spicy sauce and the other was herb and garlic.
At this point in the process you just need to let the sauce do what it needs to do. . . . .for about 2-3 hours depending on how much time you have. Cover the pot and put the stove on low. Give the sauce a stir every 30 minutes until your 2-3 hours is up. The final step is to add minced garlic, and don’t be shy because it is a large pot.
Serve this on a pasta noodle of your choice. If there are leftovers, freeze it for future use. It even works well in lasagnas.
It was so good that some of my guests were eating it by the bowl without any noodles at all!
1 lb ground beef
4 raw chorizo sausage meat
1 large onion (diced)
1 C white wine
2 Tbsps olive oil
1 Tbsps dried Italian spice mix
1 tsp crushed chili
1 tsp coarse sea salt
12 large mushrooms (peeled and quartered)
1-398 mL can crushed tomatoes
2-680 mL tomato sauce
1. Combine the beef and chorizo in a large pot.
2. Break down the meat over medium to high heat until cooked through.
3. In a separate pan, cook the onion in olive oil for 5-7 minutes.
4. Add white wine and simmer for 2-3 minutes until the alcohol burns off.
5. Stir in the salt, herbs and spices.
6. Add onion mixture, mushrooms, tomato sauces and crushed tomatoes to the pot of meat.
7. Cover and cook for 2-3 hours on low (the longer the better).
8. Stir every 30 minutes.
9. Add fresh, minced garlic at the end to the pot.
10. Serve on fresh pasta or zoodles.
Protein 12.3 g