A recipe for a well-spiced bolognese made with salsiccia – the wonderful Italian sausage that packs so much flavour. A slow-simmered bolognese with real depth.
The sausage is on the fatty side, so use only a little oil to brown it in; it will release a good amount of fat of its own. Leave the fat in the pan to fry the vegetables in. If there is too much, simply pour a little off.
If you have fresh herbs such as thyme, rosemary and oregano, do use them instead. Gather a couple of sprigs of each into a bouquet, tie them together and add them at the same time as you pour in the wine.
Salsiccia bolognese
A recipe for a rich, full-flavoured bolognese made with salsiccia – well-spiced and deeply satisfying.
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Ingredients
- 500 g salsiccia – fresh Italian sausages or sausagemeat
- 1 onion, finely chopped
- 3 cloves garlic, grated or crushed
- 1 carrot, cut into small dice
- 2 sticks of celery, cut into small dice
- 2 tbsp tomato purée
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 150 ml red wine
- 2 tins chopped tomatoes
- 1 bay leaf
- 1 handful fresh basil
- Salt and pepper
- Oil
To serve
- Pasta
- Parmesan
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Method
- Heat a little oil in a large pan, squeeze the sausagemeat out of the skins in large pieces and brown it well over a good high heat for about 5 minutes.
- Add the onion, garlic, carrot and celery, turn the heat down to medium and fry the vegetables along with the meat for 5 minutes. Season with a little salt and pepper – remember that the sausages are seasoned too.
- Add the dried herbs and tomato purée and warm through for a minute or so, then pour in the red wine and let it reduce well over high heat.
- Add the chopped tomatoes and the bay leaf, bring to a simmer, then turn the heat down low. Leave the bolognese to simmer, covered, for at least 1 hour and preferably 2 hours or more. Depending on how long the bolognese simmers, you may need to add a little water.
- Remove the lid for the last 20 minutes and let the bolognese carry on simmering.
- Stir the fresh basil into the bolognese for the last 5-10 minutes, and season to taste with salt and pepper.
- Serve with your favourite pasta, topped with plenty of freshly grated Parmesan.
Nutrition
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Kan man undlade rødvinen eller måske erstatte den med noget andet?
Hej Heidi
Det kan du godt ja, men de giver jo en dybde og syre.
Men du kan godt erstatte med lidt bouillon og smage til med feks rødvinseddike inden servering, for at få tilføjet lidt syre.
Warm wishes, Dianna