Rosemary Sausage Bolognese

 

This is definitely not your traditional Bolognese. There are so many different variations of this dish. Some use a combination of veal, beef, and pork. I've seen some with chicken or beef broth. Some have red or white wine in it too. I just used what I happened to have on hand. Heavy cream, different herbs and bacon or pancetta can also be used in this dish. Traditionally it is served with  taglietti pasta. Or you can use linguine, or short pasta like rigatoni and penne. It adheres to that type of pasta then say spaghetti. Although a lot of Americans seem to love it on spaghetti. 

1 lb Italian sausage, casings removed

2 1/2 ounces pancetta or bacon

1 onion, chopped

2 cloves garlic, chopped

2 stalks celery, chopped

1 large or 2 small carrots, chopped finely

3 sprigs fresh rosemary

s/p

2 bay leaves

28 ounces of San marzano whole peeled tomatoes (puree them in a blender)

1 cup chicken stock (homemade is ALWAYS better, however you can use low-sodium fat free chicken stock store bought)

1/4 cup heavy cream ( I used milk it's  probably a big no, no but it's what I had on hand )

Macaroni of your choice. The ones I suggested are probably the best to use here.

In a large stock pot heat a little olive oil. Add the carrots, celery, onion, bacon/pancetta and garlic. Cook until the fat renders off and the vegetables are soft. Pour mixture into a bowl and set aside.

Next add in the sausage w/casings removed. Break it up as you cook it. Cook until just pink in the center and it's in little bits. 

Add in the chicken stock, tomatoes, s/p, rosemary and bay leaves. Bring to a boil, then let simmer about 2 hours. Just before serving add in the heavy cream and heat through. Serve over macaroni, add some sprinkled pecorino romano and ENJOY! This is a dish to remember. 

Copyright © 2012 Salvo-lutions by, Dana Salvo