Empty My Fridge
The Perfect Bolognese Sauce | Chef Jean-Pierre
Ingredients
- Extra virgin olive oil2 tbsp
- Sausage1 ½ lb
- Onion · diced1 ½ cups
- Mushroom · sliced1 lb
- Thyme · chopped1 tbsp
- Garlic · chopped2 tbsp
- Tomato · peeled chopped2 cans + 1 cup
- Salt
- Black pepper
- Parsley · roughly chopped¼ cups
Instructions
- In a Dutch oven, heat a little oil, add the sausage, and brown it while breaking it into small, even golden crumbles, about 10 to 15 minutes.
- Remove the sausage and drain off excess fat if needed.
- In the same or another pan, heat the remaining oil. Sweat the onion for 2 to 3 minutes, then add the mushrooms and sweat them for 2 to 3 minutes, or until all their water has evaporated.
- Add the garlic once fragrant, then add the chopped tomatoes and tomato puree. Return the sausage to the pot, bring to a boil, and simmer slowly for about 1 1/2 hours.
- Season with salt and pepper to taste.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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