When time allows, I jump at the chance to cook a meal for friends and family. In the past year, I’ve had one main go-to recipe for entertaining. I’ve made it at least a dozen times in 12 months because it is a true crowd-pleaser. Often after the meal, someone asks for the recipe.
I was introduced to making Bolognese through a meal kit service that I use, and the first time I made it, I couldn’t believe how much I enjoyed the flavor. The recipe starts with cooking down onions, and I believe that sets a tone of flavor for the dish. Then, the use of Italian sausage makes it hearty, and the addition of butter and sour cream at the end adds a richness that truly makes it superior to other Italian dishes.
In researching Bolognese, I found that it is named for Bologna, Italy, where it originated. In Italy, they call their meat based sauces “ragù”, and Bolognese is typically the most popular form of ragù.
Traditionally, carrots and celery are included with the onions, and Italians often include milk and wine. So, this is certainly an “Americanized” version of Bolognese, but I truly think you will enjoy this hearty, flavorful dish.
This Crowd-Pleasing Bolognese pairs perfectly with bread and roasted zucchini or a salad. Give it a try and invite a crowd to try it out.
From my kitchen to yours – enjoy!
Serves 8-10
4 medium-sized yellow onions
3 T. Italian seasoning
1 1/2 lbs. pasta (I recommend cavatappi or rigatoni)
2 lbs. Italian pork sausage
6 oz. can tomato paste
3 T. Better Than Bouillon Roasted Chicken Base
6 T. sour cream
4 T. butter
Shredded parmesan cheese for topping
Thinly slice onions. Bring a large pot of water to a boil. Once water is boiling, add pasta to pot and cook for 9-11 minutes. Reserve 3 cups of pasta water, drain and set aside.
Heat a drizzle of oil in a large pan over medium-high heat. Add onions and sprinkle with salt and pepper. Cook for 6 minutes to soften. Add sausage to pan and brown.*
Add tomato paste and Italian seasoning to the pan to coat the meat. Add 3 cups of reserved pasta water and Better Than Bouillon Roasted Chicken Base along with a sprinkle of salt and pepper. Bring to a simmer to thicken the sauce. Reduce heat to medium-low.
Add pasta to sauce and stir in sour cream and butter. Sprinkle it with shredded parmesan cheese, and serve.
*I do not drain the grease from the sausage, but if the grease is excessive, remove some to leave a small amount for flavor.
