Every time I make a Bolognese I do something different. Sometimes it’s just the availability of ingredients that cause me to change the recipe. Sometimes I just want to try a different twist or measure the ingredients differently. In the end I am always looking for the ultimate Bolognese. My twist for this Bolognese is I will roast a majority of the key ingredients rather than saute in the pan.
- 1 Red Onion cut in quarters
- 4 Shallots cut in half
- 15 Button Mushrooms cut in half
- 16-20 Garlic Cloves from 2 bulbs
- 3 Pieces of Italian Sausage each piece cut into 4 chunks
- 1/4 cup of olive oil
- 1 Tbl Salt
- 2 Tsp Pepper
- 12 -18 oz of Ground Lean Pork
- 1 Lb of Pasta, Spaghetti or Linguine
- 2 cans or 28 Oz of Whole Peeled Tomatoes with Juice.
- Grated Romano Cheese to taste
- 1/2 Tbl Minced Garlic
- 1 Tbl Minced Onion
- 2 Tbl Minced Basil
First pre-heat your oven to 400 degrees farenheit. In a shallow baking pan add your 1/4 cup of olive oil. Then add your Garlic cloves, red onions, shallots, sausage, button mushrooms, a 1/2 tbl salt and 1 tsp of pepper to the pan. Mix the ingredients so salt, pepper and olive oil coat the vegetables and meat. Place in the center of the oven for 10-15 minutes, remove, stir, and then place in oven again for another 10-15 minutes.
While your items are roasting add your ground pork to your sauce pan. No oil or butter is needed due to the fat content with the ground pork. Begin to brown the ground pork and add your minced onion, minced garlic, salt, and pepper to taste. When the meat is about half-cooked add your whole peeled tomatoes and basil.
When the roasted items are done take them from the oven and add to them to the sauce except for the the garlic. Smash the garlic which should be like butter now and then add it to the sauce. Bring your sauce to a boil and then reduce the heat and let simmer for 20 minutes covered.
While the sauce is simmering you should have had your water boiling with a pinch of salt and 1tbl of olive oil. Add your pasta to the water and cook al dente. When the pasta is complete, drain, rinse with cold water, and then plate. Pour the sauce over top and add some grated romano cheese.
This is a beautiful and delicious Bolognese where every bite has a fork full of oversized treats. Big chunks of onion, hearty Italian sausage, chunks of tomatoes, wonderfully roasted button mushrooms, or perfectly flavored ground pork. Truly one of my best where the ingredients are clearly visible in every bite from your fork.