The Perfect Bolognese Sauce

Ingredients

• 400 g Orecchiette Pasta (dry, preferably bronze‑cut)
• 400 g Spicy Italian Sausage (remove casing and crumble)
• 1 large Yellow Onion (finely diced)
• 200 g Mushrooms (cleaned, halved then sliced)
• 4 sprigs Fresh Thyme (leaves stripped)
• 2 cloves Garlic (minced)
• 28 oz Canned Peeled Italian Tomatoes (hand‑crushed)
• 2 tbsp Tomato Puree (for thickening)
• 2 tbsp Olive Oil (extra virgin for sauté)
• ¼ cup Parmigiano‑Reggiano (freshly grated)
• 1 tbsp Butter (unsalted, cut into cubes)
• to taste Sea Salt (Mediterranean sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Dice the onion, remove the sausage casing and crumble the sausage, halve then slice the mushrooms, mince the garlic, and strip the thyme leaves.

   Time: PT10M

2. Caramelize Sausage and Onion

   Heat olive oil over medium‑high heat, add the diced onion and sauté 5 minutes until translucent, then add the crumbled sausage. Cook, stirring occasionally, until the meat is deep brown and caramelized, about 12 minutes.

   Time: PT15M

   Temperature: medium‑high

3. Drain Excess Fat

   Using a spoon or tongs, skim off excess rendered fat, leaving just enough to coat the ingredients.

   Time: PT2M

4. Sauté Mushrooms

   Add the sliced mushrooms to the pan and sauté until most of their water evaporates and they turn golden, about 5 minutes.

   Time: PT5M

   Temperature: medium

5. Add Thyme and Garlic

   Stir in the thyme leaves and minced garlic; cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

6. Add Tomatoes and Puree

   Add the hand‑crushed canned tomatoes and tomato puree, stirring to combine.

   Time: PT2M

   Temperature: medium

7. Simmer Sauce

   Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 45–60 minutes, stirring every 10 minutes. The sauce will thicken and the flavors meld.

   Time: PT55M

   Temperature: low simmer (~90°C)

8. Season

   Season with sea salt and freshly ground black pepper to taste.

   Time: PT2M

9. Finish Sauce

   Stir in the butter (and a drizzle of olive oil if desired) for a glossy finish.

   Time: PT2M

   Temperature: low

10. Cook Orecchiette

    Bring a large pot of salted water to a rolling boil, add the orecchiette and cook al dente according to package directions, usually 10–12 minutes.

    Time: PT12M

    Temperature: 100°C

11. Combine Pasta and Sauce

    Drain the pasta and add it to the sauce. Toss together for 1–2 minutes, adding reserved pasta water if needed to loosen the sauce.

    Time: PT2M

    Temperature: low

12. Plate and Garnish

    Divide the pasta among plates, sprinkle generously with grated Parmigiano‑Reggiano and a little chopped parsley. Serve immediately.

    Time: PT3M

Nutrition Facts

Calories

560

Protein

28 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g