Veal Sausage Bolognese with a Cherry Tomato Pomodoro Sauce
Ingredients
• 4 Tbsp COLAVITA extra-virgin olive oil
• 8 oz Veal Sausage meat (out of casing)
• 1 medium onion, julienned
• 4 garlic cloves, cracked
• 1 pinch crushed red pepper flakes
• 1/8 cup pasta cooking water
• ¼ cup Quality red wine
• 6 oz crushed tomatoes
• 1 pint fresh cherry tomatoes cut into 1/2’s
• 5 large fresh basil leaves julienned.
• Sea Salt
• Fresh ground black pepper
• 2 Tsp. butter
• 1/4 cup grated Pecorino
• 1 lb Your favorite pasta to serve along with the Bolognese.
Preparation
• Heat COLAVITA extra-virgin olive oil in a skillet over medium-high heat.
• Add onion and garlic and cook, stirring, until onion has wilted.
• Add sausage meat and cook until browned.
• Add crushed red pepper flakes; cherry tomatoes and season lightly with salt and pepper; stirring occasionally, until tomatoes have wilted slightly and the flavors meld.
• Pour in red wine and allow to reduce by ¾.
• Add crushed tomatoes, bring to a boil.
• Add butter and pecorino and allow to melt.
• Stir in reserved pasta water to loosen sauce.
