Based on a Bolognese Sauce—minced meat and chopped vegetables simmered for several hours and served over pasta--the sauce is best when it sits over night allowing the flavors to develop. Planning ahead is essential. Start the sauce a day or two before you intend it to be served. Hot Italian sausage was settled on after much experimentation as it gives the sauce a wonderful flavor with just a touch of heat. Lean ground beef and sweet Italian sausage can be used, but the flavor will be quite different.
Pasta Sauce A La Bobbie Sue
6 links HOT Italian sausage (1-1/2 lbs.)
1 medium onion, chopped
3 large carrots, peeled and chopped
2 stalks celery w/leaves, chopped
1 green pepper, seeded & chopped
8 large cans whole plum tomatoes w/juice
2 Tbsp. chopped fresh basil or 2 tsp. dried
1/4 c. chopped flat leaf parsley
2 bay leaves
4 large cloves garlic chopped
Salt & pepper to taste
Select a pot large enough to hold all sauce ingredients and set on the stove. Remove the sausage meat from casings and place in the pot. Break up with a spoon. Turn the burner to medium. Add all the chopped vegetables, and saute until the meat is lightly browned.
Stir in tomatoes, basil, parsley, bay leaves, and garlic. Break up the tomatoes with a spoon. Bring the sauce to a boil and reduce heat. Simmer the sauce uncovered for 2 to 4 hours. The sauce is ready when it is reduced by half. Cover and refrigerate the sauce for 24 hours. Reheat the sauce gently just before serving. When the sauce is ready adjust seasoning. Serve over pasta with Parmesan cheese.