Rustic Bolognese sauce-a recipe review


Before I get into my review of the Rustic Bolognese sauce recipe, I feel it’s only fair to let you in on a secret. When someone visits my blog and leaves a comment with a link back to their blog, I actually go and visit your blog! Sometimes I even leave a comment.  How about that? Not every blogger does that which surprises me. Unless you are getting more than 25 comments on any one post, I can see how that would be a little unreasonable. My blog isn’t at this level yet so I am able to take the time to visit and comment on other blogs. I enjoy getting to know other bloggers and finding new recipes, craft ideas, photographs or inspirational articles. I am thankful for every person who comments and interacts here with me which leads me to this recipe.

Last week a blogger commented on my recipe for Pasta with Peas and Pancetta. Here is the comment – “Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson” . I know my son Caleb would put on a lot of weight if that were true. I was so intrigued by this comment that I had to go visit the blogger who left it, My Grandparent’s Kitchen. I found a bunch of wonderful original recipes plus a lot of recipes by others that this blogger made and reviewed. (If I had a name or knew if this blogger was a male or female, I would use the proper gender reference so for now it’s “the blogger”) What a treasure to find a new take on a favorite sauce, Bolognese, that included roasted vegetables. I made some adaptations to the original recipe based on what I had on hand or could find at the local store on my quick shopping trip. I know you are dying to know my thoughts but here is the recipe first.

Rustic Bolognese Sauce

1 red onion-quartered

5 shallots cut in half

15-20 cloves of garlic, peeled and whole

8 ounces Baby Bella mushrooms, cleaned

1/4 cup olive oil

1 pound of turkey Italian sweet sausage links, cut into chunks

salt and fresh ground pepper

1 pound ground pork, lean if you can find it

2 cans, 14 ounce, diced tomatoes with juices

1/2 small can of tomato paste

1 tsp each of dried basil, oregano and parsley

1 pound of fettucine

Serves 4-6

Pre-heat oven to 400 degrees. Prepare vegetables and sausage then mix with olive oil as well as salt and pepper in a shallow roasting pan. Roast for 10-15 minutes, stir then continue roasting for another 10-15 minutes. In the mean time, brown the pork in a large skillet on medium heat. When almost done, add in the tomatoes with  juice and the seasonings. When the vegetables and sausages are done, add them to the pan as well. Bring to a boil, add in the 1/2 can of tomato paste with a little water (I did this because we like a more saucy sauce and I didn’t have the 28 oz. can of whole peeled tomatoes originally called for in the recipe.) Lower the heat, cover and simmer for at least 20 minutes or longer. Make sure the sausage is cooked through and taste. Adjust seasonings as needed. I served this over fettucine.

My opinion of this recipe is that it’s out of this world delicious! We love Italian sausage and roasted veggies in our house. We love Bolognese sauce and combining the two was a wonderful marriage of flavors and textures guaranteed to please the palate. I can’t wait until I can make it again. Aside from the crazy eye tearing and nose blowing while peeling and cutting the onion, shallots and garlic, this was an easy to prepare sauce. I made it yesterday knowing that tonight I would not have time to prepare dinner as I was babysitting my grandson. It was so nice to reheat this sauce and make the pasta for an appetizing dinner. I served it with some Tuscan bread I picked up at the store. 

I want to encourage readers to comment and leave me your blog addresses because I do want to get to know my readers. Or just leave an email address because I’ll write you a note there instead. I’ve met so many nice folks online through my blog and the comments they leave. My life is much richer for those relationships. I know that if you stopped by My Grandparent’s Kitchen and took a look around, they would really appreciate it as much as I would. Leave a little comment love and let them know how you found their blog. In fact, I have a new link to add to my blogroll.

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16 thoughts on “Rustic Bolognese sauce-a recipe review

  1. I can smell this it looks so good! Onions shallots garlic…man!!
    THIS was sure worth the wait!! gonna check out My Grandparent’s Kitchen next…sounds like my kinda place!

  2. Pingback: Rustic Bolognese sauce-a recipe review (via ) | My Grandparent's Kitchen

  3. after seeing so many recipes that are a lowfat, low carb, “southwestern/midwestern/afro-cuban version” of a classic recipe, it’s great to see one that’s authentic. great pics too!

    — Kent McDonald

    • Kent, that is so true. I get really tired of the changes as well. My inbox has been filling up with “great microwave recipes” lately and it makes me sick! I am about ready to get rid of mine as we barely use it. It has no place in old-fashioned authentic cooking, right?

  4. Rustic Bolognese sauce…the sauce looks awesome and the ingredients mouth watering, your suggestion on good quality Italian Sausage.

    • Rosie, I usually buy Johnsonville brand Italian sausage but my store was out the other day. I really like their mild or sweet Italian sausage. Thanks for stopping by.

  5. Now, what’s an Italian dinner without onion tears? This recipe makes my mouth absolutely water. I get especially excited about the garlic–I love garlic. I can almost smell it along with the tomato–yum.

    • Oh, and may I add that I know your pain with the onions. I have to slice red onions at work, and I sometimes have to stop a couple times or slice them with my eyes closed (don’t try this at home–or at work–kids). Chewing gum helps me a bit, but I think it’s all in my head.

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  7. Ok I finally found you again, I made this sauce a couple weeks a go and loved it wow what a easy but great recipe. I had not written the recipe down nor your web site and with a little digging I found it, this time I will have it, and your site, keep up the good work thanks Ray

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