Bolognese Sauce
Servings: 5 servings
Dive into a cozy culinary adventure with this creamy bolognese sauce! Made with fragrant rosemary, flavorful white wine, and rich Dei Fratelli Whole Tomatoes, you can make a Ragu pasta dish worth savoring. Trust us, your taste buds will thank you!
Ingredients:
- 1 (14.5 oz.) can Dei Fratelli Whole Tomatoes
- 1 lb. Ground Pork
- 1/2 Cup White Onion, chopped
- 1/2 Cup Celery, chopped
- 1/2 Cup Carrot, chopped
- 1 Cup White Wine
- 1 Cup Heavy Cream
- 1 sprig Fresh Thyme, or 1/2 tsp. dried
- 1 sprig Fresh Rosemary, or 1 tsp. dried
- 1/2 tsp. Black Pepper
- 1 tsp. Salt
Instructions:
- In a sauté pan over medium heat, add the chopped onion and cook until it begins to soften. Then add in the chopped carrot and celery and cook for another 2-3 minutes.
- Add the ground pork to the pan and break it up with a spoon, stirring occasionally until cooked through.
- Turn the heat down to low and add in the heavy cream. Allow the sauce mixture to simmer until it has reduced, about 5 minutes.
- Add in white wine and let it simmer until it has evaporated, about 5 minutes.
- Add the whole tomatoes with the juice and stir the mixture until well combined.
- Let the Bolognese Sauce continue to simmer on low heat for 3 hours, stirring occasionally and using the back of the wooden spoon to smash the whole tomatoes. If needed, add a small amount of water to prevent the pork from sticking to the pan as it becomes dry.
- Season the sauce with salt and pepper.
- Toss the Bolognese with cooked pasta and top with grated parmesan cheese to serve!
Chef's Tip:
There may be fat separation during the cooking process, this is expected. Mix the Bolognese Sauce together before serving to incorporate.
