Subscribe to Chef Jean-Pierre Newsletter

Let's Go!

 

Bolognese Sauce

5 from 3 votes
Servings 8 Servings

Ingredients
  

2 tablespoons Extra Virgin Olive Oil

    1 ½ pound Spicy Italian Sausage, casing removed

      1 ½ cup Yellow Onion, diced

        ½ pound Mushrooms, sliced

          1 tablespoon Fresh Thyme Leaves, chopped

            2 tablespoons Fresh Garlic, chopped

              2 large cans (28 ounces each can) Peeled Tomatoes, chopped (we use LaValle)

                1 cup Tomato Puree

                  Salt and Pepper to taste

                    ¼ cup Parsley Leaves, roughly chopped and the last minute

                      Instructions
                       

                      • In a Dutch oven, heat a little oil and add the sausage when hot, brown the sausage, constantly breaking it up while it cooks so you have small uniform golden brown crumbles (This could take 10/15 minutes).
                      • Remove the sausage from the pan and drain any extra fat if appropriate.
                      • In the same pan or another pan, heat the remaining olive oil.  Add the onion and sweat them for 2 to 3 minutes.  Add the mushrooms and sweat them for 2 to 3 minutes or however it takes to eliminate ALL the water.  Add the garlic when fragrant, add chopped tomatoes and tomato puree add the sausage back into the pot, bring to boil and let simmer slowly for about 1 ½ hour.
                      • Adjust Sat and Pepper, if needed.
                      Like this recipe?Please share it with your family and friends!
                      Chef Jean Pierre Email Pop-Up

                      Join the Chef Jean Pierre community!

                      Get his Best Recipes and Product Offers Delivered Right to Your Inbox!

                       

                      Top of Form

                      Sign Up Today!

                      Bottom of Form

                      By signing up, I agree to the Terms & to receive emails from ChefJeanPierre.com

                      Thank You! You have been successfully subscribed!

                      Pin It on Pinterest