italian sausage bolognese

I gotta tell you, if there is one thing we love come fall, it’s a good pasta sauce. Nothing feels heartier than a veggie based meat sauce; and there is one for every occasion.

This particular one, is a tomato based bolognese, which I served over hearts of palm pasta. It’s a good one, and perfect for fall, because the hearts of palm make it feel less heavy.

Ingredients:

4 Tbsp evoo

2 lbs sweet italian sausage

2 cups chopped celery

2 cups chopped carrots

2 cups chopped onions

4 cloves garlic, minced

1 Tbsp tomato paste

1 tsp dried basil

1 tsp dried oregano

1 tsp dried italian parsley

1/2 tsp tsp celery salt

1 tsp onion salt

1/2 tsp white pepper

1 1/2 cup white wine

28 oz can whole san marzano tomotes

2 1/2 cups chicken stock

1 Tbsp balsamic vinegar

Directions:

Heat evoo on high in a large sauce pan or dutch oven. Add sausage, and cook until browned. Remove from pan.

Add celery, carrots and onions. Sauté until softened. Add garlic. Stir and sauté for a few minutes.

Add in tomato paste. Stir and cook. Once tomato paste starts to stick to pan, add in basil, oregano, parsley, celery salt, onion salt, pepper and salt. Stir to cook spices.

Add wine, and deglaze the pan. Once slightly thickened, add can of tomatoes, breaking them up with your fingers.

Add chicken stock and bring to a boil. Boil 10 minutes.

Reduce to simmer and add sausage back in and balsamic. Simmer for 10 minutes.