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