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    Salsiccia (Sausage) Bolognese

    Johnsonville Bolognese

    I’ve always liked making a good bolognese and decided to change my basic recipe around a tad. I had some Italian sausage that wasn’t quite enough to serve on it’s own but enough to use for a great bolognese. It’s an easy recipe but does take a little TLC and time.

    You will need:

    Italian Sausage – 1 LB. Bulk or you can use link sausages and remove from the casings.
    Fire Roasted Tomatoes – 3 – 14.5 oz cans – You can use any tomato but the fire roasted adds a little extra. If you have the time you can fire roast your own for a truly homemade meal.
    Oregano – approx. 1 TBSP – I used fresh if you use dried cut the amount in half.
    White Wine – 1 cup
    Whole Milk – 1 cup

    In a saut√© pan large enough to hold all of the sausage in one layer heat one or two TBSP olive oil until it shimmers. Add sausage and break it up, I use a potato masher, it’s quick that way. Once the sausage has lost all or most of it’s pink color drain off all fat. Add the wine to the pan and cook until it is all absorbed. Add the milk to the pan and cook until it too is all absorbed. Add the tomatoes along with the oregano and salt and pepper to taste.

    Bolognese is a thick sauce to begin with so watch the tomatoes to make sure it doesn’t get too thick. You can adjust the consistency by adding some of the water you used to cook the pasta. I recommend using a large pasta such as rigatoni or such due to the thickness of the sauce any smaller noodle with just be a waste.

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