Bolognese and Pomodoro Combined: Creating The Perfect Pasta Sauce
On one hand, we have Bolognese sauce, originating in Bologna in Italy. It’s a hearty, meat-based sauce that has been simmering in Italian kitchens for generations. Picture the tender embrace of aromatic herbs, savory ground meat, and a medley of vegetables, all cooked low and slow to create a symphony of flavors.
On the other hand, we have the light and refreshing Pomodoro sauce, the pride of Naples in southern Italy. This tomato-based sauce is a perfect blend of ripe tomatoes, fresh basil, garlic, and olive oil, creating a bright and tangy flavor explosion that’s perfect for a summer pasta dish.
But here’s the best part – you don’t have to be a master chef to create this mouthwatering Pasta Sauce Recipe. With simple ingredients and a pinch of passion, you can recreate this masterpiece in the comfort of your own kitchen. So, whether you’re a seasoned home cook or just starting your culinary journey, this recipe will guide you every step of the way.
In previous posts, I provided recipes for both Bolognese and Pomodoro Sauce. If you would like to try either of those individually, click here for my Bolognese Sauce Recipe or here click here for my Pomodoro Sauce Recipe.
But for right now are you ready to experience the ultimate pasta sauce? Then what are we waiting for?
Let’s get cooking!
My Favorite Pasta Sauce Recipe: A Fusion of Bolognese and Pomodoro Sauce!
Recipe Video
Ingredients
- Extra Virgin Garlic Olive Oil
- 3 cups Onions diced (345 grams)
- 2 cups Carrot diced small (240 grams)
- 4 to 5 branches of Celery diced small
- 2 ½ pounds Spicy Italian Sausage, casings removed (1134 grams)
- 2 tablespoons Garlic minced (20 grams)
- 2 cans x 28 ounces) Peeled Tomatoes, (794 grams each) (The Chef uses LaValle)
- 3 cups fresh Cherry Tomatoes, cut in half lengthwise (450 grams)
- 2 tablespoons Thyme freshly chopped (6 grams) (use half if using dried herbs)
- 1 can Tomato Puree (28 ounces / 794 grams)
- 20 - 30 fresh Basil Leaves
- Salt and Pepper to taste
- 1 -2 tablespoons Parmesan Cheese
Instructions
- In a frying pan, heat 1 tablespoon of garlic olive oil. Once hot, add the sausage and cook until nicely caramelized, approximately 10-15 minutes. If the sausage releases excessive fat, you can strain it*.
- In a large pot, heat a generous amount of good olive oil. Once hot, add the onions and cook until they turn a light golden brown. Add the celery and carrots, and cook for a few minutes.
- Add the minced garlic and as soon as its aroma becomes noticeable, add the peeled tomatoes, thyme, tomato puree, and roughly chopped half of the basil leaves. Transfer the cooked sausage to the pot and simmer over very low heat for about 60 to 90 minutes.
- Towards the end of the cooking time, add the remaining basil leaves, cut into chiffonade, and adjust the seasoning with salt and pepper.
- Add the Parmesan Cheese when serving.
*Chef's Note: If you prefer using only one pot, start by sautéing the sausage until it achieves a beautiful golden brown color. Remove the sausage and set it aside while you sauté the onions. You can then use the fat released by the sausage in the subsequent steps.
You can find the items below used in making this dish at our online store!
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
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With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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I’m making this tonight, I know it will be awesome. One thing missing from the video are the MUSHROOMS. Either way I’m sure it will be great.