Kitchen Sink Bolognese Sauce

Here is a little secret, I never made bolognese sauce before, I never looked at a recipe for bolognese sauce but here I am, in the middle of the corona crisis. I am quarantined and trips to the store to get necessary ingredients are not an option.

However, I am well stocked and as I enjoy my morning coffee I think of the ingredients that are available to me to make bolognese sauce. I pull the vegetables out of the fridge and select some that need to be used pretty soon. I find a handful of shiitake mushrooms, a beautiful looking fennel bulb and some garlic. Beside the onion, carrots, celery, zucchini I find some very tired mini peppers in the back of my refrigerator. There are a few leftover shiitake mushrooms from last weeks barley soup. Then I remember my Italian friend telling me that she uses two different kinds of meat when making her bolognese. I use some pieces of prosciutto and the leftover meat from last night’s short ribs. I have some overripe tomatoes that are not good for anything else and pull out a can of tomato sauce. That should do it.

But let’s not forget the pasta. I was given several boxes of dried pasta from an on-line store in Virginia. The pasta was outstanding and I will order some more. We had two delicious dinners, slurping the pasta being coated by the rich sauce. I served my lemon caesar salad with it and a nice glass of wine.  ​

These days I have only one tester, my husband . He can be a picky eater, he doesn’t like vegetables and could live on steak and potatoes for the rest of his life. I love sneaking in some vegetables and this is a good way. Of course you could substitute different vegetables and use different meat like leftover pot roast or beef stew. Or, leave out the meat entirely and make a vegan sauce. The possibilities are endless.

click here for the lemon caesar salad

This recipe made four generous meals with about 2 cups of leftover sauce that I put in the freezer. I added 2 TBS of my frozen pesto to the sauce. You could substitute different vegetables and use different meat like leftover pot roast or beef stew. Or, leave out the meat entirely and make a vegan sauce. The possibilities are endless.

Print Recipe

Ingredients:

1- 1 ½  cup finely chopped white onions
2 finely chopped carrots 
​2 zucchinis, peeled and chopped
½ fennel bulb, finely chopped 
1 piece of celery , finely chopped
4 mini peppers , thinly sliced 
3 TBS finely chopped garlic
a handful of shiitake mushrooms, thinly sliced
1-2 cups chopped tomatoes 
4 slices of of chopped prosciutto 
1½ -2 cups of leftover cooked beef 
1 can ( 15 oz or 425 g ) tomato sauce
3 TBS olive oil
1 tsp. Italian seasoning
1 tsp. sugar
1 tsp. and more salt
1 tsp. and more pepper
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Directions:
​
Heat the olive oil and sauté the onions, carrots, celery, zucchini, and mini peppers for 10-15 minutes at low heat. You want the vegetables to be soft but not overly browned. Add the mushrooms  and garlic and sauté another couple of minutes. Add the chopped tomatoes and prosciutto and continue to sauté for several minutes. Stir occasionally during this entire cooking time. Add the can of tomato sauce, rinse the can with water and add that to the sauce. Add the Italian seasoning, sugar, salt and pepper. Add the meat and and stir. Cook for about  20 minutes , make sure the sauce doesn’t stick to the bottom. Cook your pasta as directed on the package. Remember, always salt your pasta water. On my last trip I was told by a wonderful Italian chef that you want the pasta water to taste like the ocean. I like that! Make sure you save some of the pasta water to add to your sauce.​

Guten Appetit!
Recipe by© Sunnycovechef.com