Len's Recipe of the Month - June 2026

 

A few months ago, I tried my culinary hand at Bolognese sauce for the first time.  Well, before the weather gets too hot, I wanted to try it again but in a condensed version.  This is a little less work and it might be appealing to you.   

First off, heat some EVO in a Dutch oven.   Brown about a pound of ground Italian sausage.  Then add a diced onion and some sliced garlic cloves.   

Now add a tablespoon of tomato paste. Pour in two 28 0z cans of San Marzano crushed tomatoes.   Add another cup of water, using one of the cans to empty out remaining tomato juice.  Add some salt, pepper, and oregano.   And here's another spin.   

1 teaspoon of granulated sugar.

Stir this all together and let it simmer on low for a few hours.   About an hour before dinner, raise the temperature and add some more water.  Why?  Because you're going to cook a pound of rigatoni in the sauce.  Weird, heh?  But there are chefs who do this all the time with the pasta because the starch enhances the sauce.

At the end, add a tablespoon of unsalted butter which will make the sauce nice and silky.

Sprinkle some Parmesan Reggiano.

And you're welcome.

Dinner last night:  Sandwich.