Sunday, March 8, 2009

Bolognese Pasta Sauce

Saturday's tomato find with blooming forsythia branches from the backyard

Okay, so I know they are hot house tomatoes, but it was still very exciting to find a couple of stalls starting to sell produce down at the River Market on Saturday. We found these being sold by some Amish farmers. They might not really be in season yet, but they sure look and smell better than anything at the grocery store. So here's my first non-canned tomato recipe of the year!

Bolognese Pasta Sauce


  • 1/4 cup butter
  • 1 onion, diced
  • 1 stalk of celery, diced
  • 1 carrot, diced
  • 2 mild Italian sausages
  • 1 cup dry white wine
  • 1/2 cup milk or cream
  • 1/8 tsp nutmeg
  • 2 cups peeled and diced tomatoes


  • Melt butter on medium low to medium
  • Saute onion until soft
  • Add celery and carrot and saute until soft
  • Add the sausage and brown
  • Add wine and continue sauteing until wine evaporates
  • Add milk/cream, along with the nutmeg and saute until the liquid evaporates
  • Add the tomatoes and saute for a few minutes
  • Turn the heat to low and simmer for 2 hours.

Serve over pasta.

This is the best, richest pasta sauce!


  1. it sounds really good - I will try it but I do not have any cream so will have to get some this week.

  2. This is one of my favorites. Usually it is is made with groud beef--but I have used sausage and last year some ground elk meat that we got from some friends. It was amazing with the elk meat.