Fabulous Easy Bolognese Sauce

• Gluten free

• Meat

  • 1 lb Italian sausage, ground cooked and crumbled

• Produce

  • 2 tsp Basil, leaves
  • 2 Carrots, large
  • 2 stalks Celery
  • 2 tbsp Garlic
  • 2 tsp Parsley
  • 1/2 cup Red onion
  • 12 Roma tomatoes

• Canned Goods

  • 1 6 ounce can Tomato paste

• Baking & Spices

  • 1/4 tsp Nutmeg
  • 1 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Drinks

  • 1 cup Grape juice, white

• Dairy

  • 1 cup Half and half or heavy cream

Found on clarkscondensed.com

Description

Ingredients

• 1/4 cup extra virgin olive oil
• 12 roma tomatoes, quartered
• 2 large carrots, chopped
• 2 stalks of celery, chopped
• 1/2 cup red onion, diced
• 2 tablespoons minced garlic
• 1 cup white grape juice (or red wine) - add a tablespoon of vinegar to lessen the sweetness
• 1 cup half and half or heavy cream
• 1 6 ounce can tomato paste
• 2 teaspoons basil leaves
• 2 teaspoons parsley
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 lb ground Italian sausage, cooked and crumbled

Directions

• In a large pot, heat the olive oil.
• Place tomatoes, carrots, celery, onion, and garlic in the olive oil. Cook until everything starts to soften (the carrots may not completely soften - you just need to be able to cut through them easily!) This takes about 10 minutes over medium-high heat. Stir constantly to avoid burning.
• If you are using the sauce maker, process the sauce using the coarse screen. If you arent, place the sauce in a blender or use an immersion blender stick to blend sauce to preference (traditionally, Bolognese isnt completely smooth)
• Put sauce back into the stock pot. Add remaining ingredients and use a whisk to combine. Bring to a boil for one minute, and then bring back down to a simmer to allow it to thicken.
• The longer you can let it simmer, the better (stir occasionally to avoid burning or sticking!) Allow it to simmer at least 30 minutes.
• Serve over pasta with parmesan cheese.