I was always of the mind that the pasta sauce available in the grocery store offered so much variety that there really wasn’t any reason for ”homemade pasta sauce”. Many purists will argue with me on this, but I couldn’t convince myself that it was worth my time and energy to craft my own pasta sauce so I always opted for the grocery store variety. I recently went to dinner at a restaurant where the chef offered a Bolognese with fresh tuna. I was blown away. However, my husband isn’t a fan of a seafood based Bolognese but I still felt there was an opportunity to create a traditional Bolognese that was representative of what I experienced at the restaurant, but with a more traditional flare. I think I nailed it and I hope you enjoy it.
Course: Main Course
Keyword: Comfort, Cream Sauce, Pasta, Spaghetti
1red onion minced
3Portobello mushroomschopped fine
2 15oztomato sauce
1 15ozcan fire roasted tomatoes
Zest of 1 lemon
A squeeze of lemon juice
salt and pepper to taste
Parmesan cheese for serving
Heat an oven to 425 degrees.
Place 2 Cups of fresh tomatoes on a baking sheet and drizzle with oil and salt.
Roast for 20 minutes or until soft and charred bits are appearing.
Remove the tomatoes and set aside.
Once cooled a little, blend the tomatoes in a blender to make a tomato sauce
In a Dutch Oven , over medium high heat, add the butter and oil. Once melted, add the carrots, celery, and onion.
Saute, stirring occasionally until tender, about 5 minutes.
Add the garlic and cook or another minute.
Add the ground beef and sausage and use a meat chopper to grind up the meat as it's cooking.
Once the meat is cooked, start adding all other ingredients.
Stir to combine and simmer for 2-3 hours or up to an entire afternoon.
Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.
Any extra bolognese can be frozen for up to 3 months. I recommend freezing them using your food saver or vacuum sealer for best results. I have found that 1.5 lbs is the perfect amount for 2 servings.