Alison Pincus
Co-Founder,
One Kings Lane
When it comes to a crowd-pleasing meal, our co-founder finds the secret's in the sauce
I spent two years searching for the ultimate Bolognese sauce recipe and finally thought I had found it—until I tasted my sister-in-law's sauce. Her recipe somehow satisfies my husband's penchant for savory and my preference for sweet Bolognese. In addition to being
d-e-l-i-c-i-o-u-s, the prep time and limited number of ingredients bodes
well for a woman who is often burning the candle at both ends. If you like twirling your pasta, my recommendation is to opt for a thicker noodle and cook until al dente. ENJOY!
Serves 6-8 people
Ingredients
- 1.5 lb. ground sirloin
- ¼ cup extra-virgin olive oil
- 1 medium onion, diced
- 4 garlic cloves, chopped
- 8 white mushrooms, wiped clean and chopped
- ½ tsp. dried basil
- ¼ tsp. dried oregano
- 1 can (28 oz.) diced tomatoes, drained
- 1 jar (24 oz.) marinara sauce
- ½ cup red wine
- Salt and pepper, to taste
Directions
Brown the ground sirloin in a non-stick skillet. If using a stainless steel skillet, brown the sirloin in a touch of oil. Drain off any excess liquid from the meat.
In a very large skillet or saucepan, warm half the olive oil over medium heat and sauté the onions and garlic until the onions are slightly translucent. Add the mushrooms and dried herbs and sauté until the mushrooms are very lightly browned. Add the cooked meat to the veggie mixture along with the drained tomatoes and jar of marinara sauce.
Add the red wine, remaining olive oil, salt, and pepper to the mixture and stir well. Gently simmer, covered, for about 30 minutes. Uncover and continue to cook for about 15-20 minutes, or until sauce has reduced to desired thickness. Serve over your pasta of choice.
Photo Courtesy of © iStockphoto.com/Barbara Dudzińska