If you’re a fan of pasta sauces like I am, then you will truly enjoy this bolognese. I first made this back in March, and thought it was absolutely delectable, and am not really sure why it took me 7 months to post the recipe, but alas, here it is. I made it again last night to go with some stuffed shells and once again, it was delicious!
This may be a no-brainer, but I find preparing all of the ingredients first, simplifies the cooking process.
This recipes yields a lot of sauce, so if you’re making it for one or two, I’d recommend dividing everything in half.
- 2 tbsp. olive oil
- 2 cups chopped onions
- 1/2 cup diced carrot
- 1 tbsp. fennel seeds, crushed in spice mill or in mortar with pestle
- 1 lb. spicy Italian turkey sausages, casings removed
- 3 large garlic cloves, pressed
- 1/2 cup dry white wine (I recommend a Sauvignon Blanc or Pinot Grigio)
- 5 cups crushed tomatoes with added puree (from two 28-ounce cans)
- 1/2 cup chopped fresh basil
- 2 tbsp. chopped fresh oregano
- Heat oil in large nonstick skillet over medium-high heat.
- Add onions, carrot, and crushed fennel seeds; sauté 5 minutes.
- Add sausage and garlic; sauté until sausage is cooked through, breaking into small pieces, 8 to 10 minutes.
- Add wine; boil 1 minute.
- Add tomatoes, basil, and oregano.
- Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes.
- Season with salt & pepper.
Serve with your favorite pasta dish.