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  • Lauren Palmeri

Sunday Sausage Bolognese

Sausage already has all the seasonings and flavor you want in sauce. If you come across some fresh sausage at your local pork store, you should try out this recipe. It's a simple and super flavorful version of bolognese. I'm sure this would be delicious with seasoned chicken or turkey sausage. Serve with your favorite pasta! Buon appetito!


Serves 6-8

3 Tbsp olive oil

1 red onion, diced small

1 large red bell pepper, diced small

3 cloves garlic, finely chopped

1 lb sweet Italian sausage, removed from casings

1 lb hot Italian sausage, removed from casings

2 Tbsp tomato paste

2 cups white wine, such as pinot grigio

2 28 oz cans whole, peeled San Marzano tomatoes, crushed by hand

1-2 lbs pasta, such as farfalle, cavatappi or fresh fettucini or tagliatelle

4 Tbsp butter, cut into cubes

1 fresh 8 oz ball of mozzarella, diced

Pecorino cheese, grated, to serve

Bring a large pot of salted water to a boil over high heat.

HEAT olive oil in large pot over medium-high. Add onion and pepper, season with salt and pepper, and cook, stirring occasionally until soft and just beginning to caramelize, about 8 minutes. Add the garlic and cook for 1-2 minutes. Add sausage and cook, breaking up with a wooden spoon, until browned, about 8 minutes. Add tomato paste, stir to coat and cook for 1-2 minutes. DEGLAZE pot with wine and scrape brown bits from the bottom. Cook until almost all of the wine has evaporated, about 5 minutes. Add crushed tomatoes, season with salt and pepper, and bring to a boil. Reduce heat to a simmer and cook until the sauce has thickened, about 30-45 minutes.

Drop pasta in boiling water and cook until al dente. Drain, reserving a cup of pasta water. Transfer pasta back to pot, add some pasta water and a few ladles of sauce, stir to combine.

FINISH sauce by adding butter to the sauce, and stir to melt. Season to taste with salt and pepper. Add a teaspoon of sugar if you come from that Italian team.

SERVE pasta with more sauce over the top and some mozzarella. Toss to combine. Top with some freshly grated Pecorino cheese and drizzle with extra-virgin olive oil. Enjoy!

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