Sausage Bolognese Recipe

Name: Domenic's Bistro and Wine Bars Sausage Bolognese Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 grams Italian sausage, casings removed; 2 tablespoons Olive oil; 1 medium Onion, finely chopped; 1 medium Carrot, finely chopped; 1 stalk Celery, finely chopped; 3 cloves Garlic, minced; 400 grams Canned tomatoes, crushed; 150 ml Red wine; 10 leaves Fresh sage leaves, chopped; to taste Salt; to taste Black pepper, freshly ground; 300 grams Pappardelle pasta; 50 grams Parmigiano-Reggiano, grated

Inspired by Domenic's Bistro and Wine Bar

Time1h

Serves4

A sage-infused ragu over pappardelle pasta and finished with Parmigiano-Reggiano.

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Ingredients

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Sausage Bolognese Ingredients

1 1/8 lb (500 grams) Italian sausage, casings removed

2 tablespoons olive oil

1 medium Onion, finely chopped

1 medium Carrot, finely chopped

1 stalk Celery, finely chopped

3 cloves Garlic, minced

14 1/8 oz (400 grams) Canned tomatoes, crushed

5/8 cup (150 ml) Red wine

10 leaves Fresh sage leaves, chopped

to taste Celtic sea salt

to taste Black pepper, freshly ground

10.6 oz (300 grams) pappardelle pasta

1 3/4 oz (50 grams) Parmigiano-Reggiano, grated

Method

Cooking Directions

Prepare the Sauce

In a large skillet over medium heat, add the olive oil and heat until shimmering. Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes until the vegetables are soft.

Add Sausage

Add the Italian sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 8-10 minutes.

Incorporate Garlic and Tomatoes

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Add the crushed tomatoes and red wine, stirring to combine all ingredients.

Season and Simmer

Add the chopped sage, salt, and black pepper. Bring the sauce to a simmer and let cook for about 20-25 minutes, stirring occasionally, until thickened.

Cook the Pasta

While the sauce simmers, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and reserve a little pasta water.

Combine and Serve

Toss the pasta with the Bolognese sauce, adding a splash of reserved pasta water if needed for consistency. Serve hot, garnished with grated Parmigiano-Reggiano.