An Unconventional Bolognese with Pasta

 An Unconventional Bolognese with Pasta

This meat sauce is very similar to a Bolognese sauce but has a few unconventional ingredients. With the addition of mushrooms and warm spices of allspice and nutmeg, this sauce is transformed to a new level of yum and is always a hit with my family. Try it for yourself and this will make its way onto your dinner table regularly. This makes a large batch and is perfect for entertaining. Make it a day ahead and it becomes even better as the flavor has time to marry. 

Here's what you'll need:

1 lb ground Italian sausage (turkey or pork)

1lb ground beef (or turkey)

1 diced onion

5-6 cloves of minced garlic

2 Portobello mushroom or 12 oz of baby Bella mushrooms diced fine  

1 cup of dry red wine

2 Tbs Worcestershire sauce

1 tsp dijon mustard

1 tsp of soy sauce

1/2-1 Tbs ground allspice ( I usually start with 1/2 Tbs and then add more if it needs it.)

1/2 tsp freshly ground nutmeg

1/2 tsp of crushed red pepper (more if you like it spicy)

2-3 Bay leaves

1 large 28 oz can crushed tomatoes

1 small 16 oz can plum tomatoes (squish the tomatoes with your hands to break them up)

2 Tbs of sugar (this is to help cut some of the acid of the tomatoes, you may find you need to add more depending on how sweet the tomatoes are)

1/4-1/3 cup of freshly chopped Italian parsley (depending on how much you like parsley, I tend to add closer to 1/3 cup) Save some to the side for garnish. 

2 Tbs of butter (this is another secret ingredient that helps give your sauce richness)

Salt and pepper to taste

Dried cavatappi pasta - cook according to package.

How to make it:

In about 1 Tbs of oil, brown your sausage and ground beef in a large pot. Add onions until soft (not browned). Add finely diced mushrooms and garlic. Cook for 3-5 minutes. 

Deglaze the pan with the red wine. Reduce for 3-5 minutes until it's almost evaporated. Add your Worchestershire sauce, mustard, and soy sauce. Give it a good stir. 

Add allspice, nutmeg, and red pepper flakes. Stir again.

Add your tomatoes, beef broth, bay leaves and sugar. Stir together then bring to a boil and then reduce to simmer. Cover the pot and simmer for 1-2 hours. Stir the sauce every 15 minutes or so to keep it from burning on the bottom. 

After it simmers for at least an hour or about 15 minutes before serving, take the lid off and allow the sauce to reduce and thicken. You want your sauce to be on the thick side and not too watery. This is a meat sauce after all! Add your chopped parsley and allow it to cook while the sauce is reducing (don't forget to reserve a small amount for garnish). Stir in butter to melt and add salt and pepper to taste after the sauce has reduced.

While you are waiting for the sauce to thicken, cook your pasta. I prefer using dried cavatappi with this recipe. 

Once you are ready to serve, combine some of the sauce with the drained noodles in a separate bowl to get them nicely coated. You want the sauce to coat the pasta and seep into the holes of the pasta. Add to your serving plate and top with more sauce. Garnish with parsley and parmesan cheese. 

Serve with your favorite garlic bread or a nice tossed salad. 

Enjoy!