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Red Wine & Sausage Bolognese

Red wine & sausage bolognese

For as long as I can remember, I’ve wanted to be the girl who has an arsenal of classic recipes in her back pocket. The best chocolate cake, the most delicious chocolate chip cookies, and (perhaps most importantly) a really banging pasta sauce. I’ve long since mastered the aforementioned chocolate beauties (to no one’s surprise), but up until recently I had yet to find my go-to sausage bolognese. And then I found this guy. And everything changed. It’s one of those slam dunk recipes that you’ll turn to again and again (and perhaps even pass down to your own children). Yes, it’s THAT good. And don’t let the timeline scare you – it may need to simmer for 3 hours, but the prep work is minimal and then it’s super hands off. I tend to double or triple the recipe on a lazy Sunday and then freeze it for weeks to come! With photos from Heidi Lau, make sure you grab the recipe after the jump!

Red wine & sausage bolognese recipe Red wine & sausage bolognese recipe Red wine & sausage bolognese

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Red Wine & Sausage Bolognese
Serves 8
An easy, rich, hearty, pasta sauce recipe you didn't know you were missing from your life
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Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
315 calories
13 g
43 g
25 g
10 g
7 g
234 g
447 g
7 g
0 g
16 g
Nutrition Facts
Serving Size
234g
Servings
8
Amount Per Serving
Calories 315
Calories from Fat 223
% Daily Value *
Total Fat 25g
38%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 43mg
14%
Sodium 447mg
19%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
12%
Sugars 7g
Protein 10g
Vitamin A
13%
Vitamin C
30%
Calcium
7%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ¼ cup olive oil
  2. 1 medium onion, diced
  3. 3-4 large garlic cloves, diced
  4. ½ a green pepper, chopped finely
  5. 1 medium sized tomato, chopped
  6. 4 italian sausages, casing removed and roughly chopped
  7. 1 tbsp. dried oregano
  8. 1 tbsp. dried basil
  9. 1 tbsp. dried thyme
  10. ¼ cup Kendall Jackson cabernet
  11. 2 tsp. fennel seeds
  12. 28 oz. good quality tomato sauce
  13. ¾ cup water
  14. 2-3 bay leaves
  15. 1 tbsp. sugar
  16. salt and pepper, to taste
Instructions
  1. 1. In a large skillet, warm olive oil over medium heat.
  2. 2. Add onion, green pepper and cook for 2-3 minutes, until onion is translucent.
  3. 3. Toss in the garlic and continue to cook for another 2-3 minutes.
  4. 4. Add your tomato, sausage, oregano, basil and thyme. Stir and cook for another 2-3 minutes.
  5. 5. Toss in the Kendall Jackson red wine and stir.
  6. 6. Add fennel seeds, black pepper and cook for another 2-3 minutes.
  7. 7. Next, toss in the tomato sauce, water, bay leaves, sugar, and a generous pinch of salt. Add lid and bring to a slow boil. Stir, reduce heat to low and simmer for 2-3 hours (the longer the better!)
  8. 8. Pour overtop your noodle of choice, top with freshly grated parmesan and enjoy!
Notes
  1. It’s even better the next day, so feel free to prep the day before your dinner party, cover and place in the fridge, and simply heat it up when your guests arrive!
Adapted from Food.com
beta
calories
315
fat
25g
protein
10g
carbs
13g
more
Adapted from Food.com
lark & linen http://www.jacquelynclark.com/
Photography: Heidi Lau | Recipe & Styling: Lark & Linen 

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