A pasta Sauce recipe made with love. I am re-creating a new version of Bolognese sauce and I use some special ingredients to make it even more delicious. This is not the authentic bolognese sauce recipe, but a reinvented version. This Italian Pasta Sauce recipe will literally make your lick your plate.
Total Time
1hr 5min
3.7
3 Ratings
Author: Vincenzo's Plate
Servings:
4
Ingredients
•
1/2
Onion
, finely chopped
•
1
Carrot
, finely chopped
•
1
stalk
Celery
, finely chopped
•
to taste
Fresh Basil
•
7
oz
Prosciutto
•
1 2/3
cups
Tomato Sauce
•
10.5
oz
Italian Sausage Links
•
1/3
cup
Vegetable Stock
•
1/3
cup
Red Wine
•
to taste
Salt
•
to taste
Ground Black Pepper
•
as needed
Extra-Virgin Olive Oil
•
3
pinches
Rock Salt
•
20 3/4
cups
Water
•
to taste
Parmesan Cheese
•
to taste
Fresh Pasta
Cooking Instructions
1.
Put the saucepan on the stove at medium heat and add some Extra-Virgin Olive Oil (as needed). Add the Carrot (1), Celery (1 stalk), and Onion (1/2). Cook this for 5 minutes until it becomes nice and golden.
2.
Add in the Italian Sausage Links (10.5 oz) and Prosciutto (7 oz) and stir well. Break the sausages down using a wooden spoon and blend them well with the other ingredients. Add the Salt (to taste) and Ground Black Pepper (to taste) and mix everything well.
3.
When 80% of the sausages has turned brown, add Red Wine (1/3 cup) and cook it until it evaporates. Add the Tomato Sauce (14 oz) into the mix and stir it well.
4.
After about 5 minutes, add the Vegetable Stock (1/3 cup) and cover the saucepan with a lid and cook the pasta sauce recipe for 1 hour.
5.
Once this is nearly done, add Water (20 3/4 cups) to a large pot and bring it to the boil. Throw in a few pinches of Rock Salt (3 pinches), mix it through and add the Fresh Pasta (to taste). Cook the pasta for your Tagliatelle Bolognese dish until it is al dente, and then strain it well and add it to the saucepan of sauce!
6.
Add Fresh Basil (to taste) to the sauce and mix it together well. Sprinkle a generous amount of Parmesan Cheese (to taste) on top along with a few leftover basil or celery leaves.
Nutrition Per Serving
CALORIES
281
FAT
13.8 g
PROTEIN
28.0 g
CARBS
11.5 g
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