Olive Garden Bolognaise Sauce
A dish so authentic that you might have trouble convincing your guests that you didn´t order take-out!!
- 18 ounces tomatoes, crushed
- 12 ounces dry spaghetti
- 8 ounces ground beef
- 6 ounces Italian sausages (skin off)
- 1 cup red wine (plus a small glass for the chef to sip while cooking!)
- 2 tablespoons olive oil
- 3 cloves garlic, crushed
- 1 large onion, very finely chopped
- 1 large carrot, very finely sliced
- 1 stick celery, very finely sliced
- 1 teaspoon rosemary (fresh & chopped is best, but dried & flaked will do) 1 teaspoon sage (fresh & chopped is best, but dried & flaked will do) salt & pepper, to taste
- Parmesan cheese, grated, to garnish (optional)
- sprig parsley, to garnish (optional)
In a very large pan, heat the olive oil to a medium heat.
Add in the onion and garlic and stir for 1 minute.
Add in the carrot and celery and stir for 5 minutes.
Add in the beef and sausages and cook – stirring frequently – for 10 minutes.
Ensure the beef and sausages have browned nicely.
Add in the red wine and allow to reduce.
Add in the tomatoes, herbs, salt & pepper and allow to simmer slowly for 45 minutes.
Cook the pasta in plenty of salted boiling water until al dente, then strain well.
Spoon the bolognaise sauce over the steaming spaghetti and garnish (optional) with grated Parmesan cheese and a small sprig of parsley.
Serves: 4