Spaghetti Bolognese

Basic comfort food when winter just won't quit.

1 lb bulk favorite Italian sausage

1 small sweet yellow onion, finely diced

2 cloves garlic

crushed red pepper flakes to taste

herbs de Provence (or Italian herbs)

2 Tbsp tomato paste

1/2 cup dry white wine

1 28-oz can crushed tomatoes

1/2 lb spaghetti

2 cups lamb’s lettuce leaves

2 green onions, sliced on a bias (or chives, even better)

Heat a dash of olive oil in a medium sauce pot. Add the sausage and crumble. Allow the sausage to brown up nicely and then set aside in a bowl. Add the onion to the pot and allow the onions to soften and caramelize just a bit - about 10 minutes. Add the garlic, crushed red pepper and herbs and cook another 2-3 minutes.

Remove the onion mixture to the sausage. Now add the tomato paste to the pot and cook for about 5 minutes to darken the paste and develop the flavor. Add the wine and the crushed tomatoes and mix well. Return the sausage mixture to the pot and simmer.

Meanwhile bring 2 quarts water to the boil for the pasta. Salt generously and cook the spaghetti until just al dente. Reserve 1 cup cooking water and drain pasta. In a large bowl mix half the Bolognese sauce with the pasta and enough cooking water to moisten well. Swirl pasta onto four wide bowls and garnish with lamb’s lettuce leaves and chives.

Serve with extra sauce on the side. Serves 4.

Comments

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