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–+ servings
traditional sunday bolognese dish

Slow-Simmered Bolognese

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This rich, hearty Bolognese sauce develops incredible depth of flavor through a gentle two-hour simmer. Italian sausage combines with shredded vegetables and aromatic seasonings for a versatile sauce that clings beautifully to pasta and tastes even better the next day.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 people
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 onion finely chopped
  • 1 clove garlic minced
  • 1 lb Italian sausage
  • 1 cup red wine dry variety
  • 1 1/2 cups carrots shredded
  • 3 cups zucchini shredded
  • 2 (28 ounce) cans crushed tomatoes San Marzano preferred
  • 1 (20 ounce) can tomato sauce
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • Fresh parmesan cheese for serving

Equipment

  • Large heavy-bottomed pot
  • Box grater
  • Wooden spoon

Method
 

  1. Heat olive oil in a large heavy-bottomed pot over medium heat.
  2. Add Italian sausage and cook until browned, breaking it into small pieces as it cooks.
  3. Add chopped onion and minced garlic to the pot. Cook until softened and fragrant, about 2-3 minutes.
  4. Pour in the red wine, allowing it to bubble and reduce slightly while scraping up any browned bits from the bottom of the pot.
  5. Add crushed tomatoes and tomato sauce to the pot, stirring to combine.
  6. Mix in the shredded zucchini and carrots.
  7. Season with dried basil, dried oregano, and crushed red pepper flakes.
  8. Reduce heat to low and simmer gently, uncovered or partially covered, for 2 hours, stirring occasionally to prevent sticking.
  9. Serve over your favorite pasta with freshly grated Parmesan cheese.

Nutrition

Calories: 320kcal

Notes

This Bolognese sauce actually tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze portions for up to 3 months.
For a complete meal, serve with a simple green salad dressed with lemon vinaigrette and crusty garlic bread on the side. The sauce is also excellent in lasagna or spooned over polenta for a delicious alternative to pasta.

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