I debated back and forth about what to call this and what region to connect it to. Bolognese Sauce is most definitely Italian. In America, many true Italian Americans are based heavily in the Northeast region with Boston, New York, New Jersey and Philadelphia all having a high population. This background has marinara sauce running through their veins, with a passion for Italian cooking, heritage and tradition so deeply rooted in their existence. Celebrations, Holidays, Sunday dinners and even Losses are centered around food and feature recipes that have been passed down generations many times over. So is it Italy’s Bolognese? No. New York’s? Nah. It’s not Philadelphia’s… I didn’t have it there. It’s not the state I live in currently. So what is it? It doesn’t belong to any region or place. It belongs to me.
Am I Italian? Furthest thing from it actually. When I worked in Epcot years ago, I actually worked in the Italian Pavilion of the World Showcase area. I used to tell people that the most Italian thing about me was what I had for lunch. And that’s the truth. But one thing that did benefit us was location. My Father was born and raised in Southwest Philadelphia. And you didn’t live in that section in the 40’s and 50’s without learning a few tricks from your neighbors. My Grandmother knew, without an ounce of Italian genes floating around in her body, how to make a proper tomato sauce. She then taught my Mother, a woman who also has not a lick of Italian in her veins. More Irish, English and Lithuanian actually. And for years, I remember being allowed to sit on the counter while she made her sauce with meatballs and sausage and getting the task of dropping the meatballs in one by one.
A couple of years ago, I made up my Bolognese sauce recipe for my Parents. Both of them were thrilled with it. As Christmas approached, my Mom had one request: “Can we have your Bolognese sauce for Christmas Eve dinner?” Sure! It wasn’t hard to make but I was thrilled that I could contribute something to our Holiday meal that year.
I know I speak a lot on here of My Father. His favorites, his mannerisms and the memories I have of him. If you haven’t put two and two together, he is no longer with us. And of course, this time of year, makes me miss him even more. But who I haven’t tied in as much in to my stories here is my Mother. She should be all over every post I make as she is half of the reason I became a Chef. While my Father had his influences on food and how it worked its way into my collective memory, it’s my Mother, Judy, that really drove it directly into my heart, especially at Christmas. From a very young age, she had me actively helping her in our kitchen. Whether it be baking, or cooking, or even showing me how to decorate cakes, Mom has always had a magical way of showing love through her food. My Mother is also a MASSIVE fan of Christmas, a trait she has also absolutely passed on to me.
Looking back on Christmases of Childhood Past, I honestly don’t know how my Mother did it. Those Holidays seemed so picturesque, although I’m sure at the time, they really weren’t. Not only did she handle the shopping for our family of 5 plus extended relatives, she baked cookies, decorated the house within every inch of itself, and sometimes hosted family gatherings of her 4 other siblings, their kids and then my Dad’s side as well. I’m literally exhausted just typing that. Not to mention, the other “Santa-like” duties that come along with Christmas, she did all the wrapping and set up as well while working the overnight shift as an RN Nursing Supervisor at a nursing home.
As I got older and started taking on responsibilities of helping, my Brothers started expanding their own families. Some of our fondest Christmas Eve memories are of us working as a team to help them tie together loose ends and ensure that a Perfect Christmas morning was had. While some of them were more chaotic then others, they were happily exhausting and gave us some of our favorite family memories.
It’s been several years now that our help has been needed on Christmas Eve. It has now become a night to enjoy some indulgences and relax with a Holiday movie and some wine. This Pasta Bolognese recipe showed up on our Christmas Eve dinner table a few times. So it made complete sense to me that when I decided to Christmas dinner’s around the globe, we include one of our favorites. And it made even more sense to go to my Mother’s house to make it as well as shoot it on the Christmas dishware that she has had well before I arrived on this earth.
The ingredients are simple: Ground Italian Sausage (Mild or Hot depending on your preferences), Fresh Garlic, Roasted Red and Yellow Peppers, Spices, Diced and Crushed Tomatoes and a touch of Heavy Cream.
First things first, get that oven on and roast those peppers! Cut the meat off, trim them up and get all the seeds out. Brush or spray them with oil, lay them on aluminum foil and roast them in the oven or under a broiler until the skin starts to turn black.
Remove them from the oven, put them in a bowl, cover them with plastic wrap and refrigerate or freeze for a short time. This will enable the skin to be peeled off easily. You can also buy roasted red peppers if you prefer or are short on time. The yellow ones aren’t completely necessary but they do add another element of flavor.
Once those are cooled, peel the skin off and slice the roasted pepper into strips. Set that aside.
I guess the biggest surprise or difference of my Bolognese is that I don’t use ground meat. I use Italian Sausage. Why? Well I guess I can finally come clean with this but I can’t eat red meat. That includes beef. It’s not a preference. I like it but it doesn’t like me. Sadly, it’s been this way for almost 20 years now. While I have no problem cooking it or having others eat it in front of me, I have found other ways of getting around it. Like, using straight italian sausage in this sauce.
In a large pan, over medium high heat, brown your sausage and break it down into pieces.
Once that is done, add in your peppers, minced garlic and your spices. Dried Basil, Italian Seasoning, Dried Oregano, Salt and Black Pepper are your friends here. Begin to incorporate them in and once you start smelling those herbs, you are good to proceed.
Next, our tomatoes are going in. I like using a blend of crushed and diced for texture and smoothness. At this point, season with more salt and pepper if you need it and let it hang out over low heat. Low and slow is the key at this point. The longer you let it go, the more flavor you are going to build. I generally leave it on for an hour or so. But you are able to do this as a quicker sauce and serve sooner if need be.
This is also able to be made in an Instant Pot or Slow Cooker if you’d like. Just brown your sausage meat first and toss in the rest of your ingredients.
Right before you are ready to serve, stir in about a cup of Heavy Cream. This is going to add richness to the sauce as well as creaminess.
And that’s it. Serve it with your favorite pasta. I usually opt for Rigatoni or something thicker to be able to support this heavier, meatier sauce. Plus any pasta that has those ridges on it is built for these kind of sauces. It holds it on the noodles better.
Top this off with some grated or shaved Parmesan cheese, some torn fresh basil and you are ready.
I love being able to make things for my Mom now that make her life easier or just make her happy. Christmas will always be a time for family, but for me, it’s my Mom’s holiday. Whether we are out doing our 12 hour shopping marathons, dressing up in our matching goofy Christmas outfits for Christmas morning or just sitting together and watching Baking shows, my Mother has given me everything that I have come to love about Christmas and food. I will always strive to make her proud. And I will always push to be as strong and as incredible as she is.
I hope you enjoy your Christmas or whatever Holiday you are celebrating during this time of the year. For many of us this year, it’s very different, myself included. Hold close to you the memories of Christmas past, be open minded of what Christmas Present has for you, and be ready for Christmas Future to be even better after a trying year for so many.
My Own Personal Pasta Bolognese
Serves 4
Prep Time: 20 minutes Cook Time: 60 minutes
- 2 red peppers, cleaned and seeded
- 1 yellow pepper, cleaned and seeded
- Olive Oil
- 1 pound of Italian Sausage, Mild or Hot, Ground and not in casings
- 4 cloves of Garlic, minced
- 2 Tbsp Italian Seasonings
- 1 1/2 Tbsp Dried Oregano
- 1 1/2 Tbsp Dried Basil
- 2 Tbsp Kosher Salt
- 1 Tbsp Black Pepper
- 1 Tsp Roasted Red Pepper Flakes
- 1 28 oz can of Diced Tomatoes
- 1 28 oz can of Crushed Tomatoes
- 1 cup Heavy Cream
- 1 pound Dried Pasta of your choice (I recommend Rigatoni, Ziti or a heavier, tube pasta), cooked to instructions on the box.
- Grated or Shaved Parmesan Cheese to Garnish
- Torn Fresh Basil leaves to Garnish
Preheat oven to 400.
Cut your peppers down to half pieces or quarters without seeds. Brush or spray them with oil, season with salt and pepper and lay them out on aluminum foil. Place on a sheet pan.
Place in oven and roast for 20 minutes or until skin is black.
Remove from oven, place peppers in a bowl and cover with plastic wrap. Refrigerate until cool or freeze for 15 minutes.
Remove skin once cooled and slice into strips. Set aside.
In a large pot over medium high heat, brown sausage and break into small pieces.
Add in peppers, garlic and spices. Stir to incorporate and cook for 5-10 minutes.
Add in diced and crushed tomatoes. Stir to incorporate ingredients and turn heat down to low. Cook for at least 30 minutes. The longer you let it cook, the more flavor you will develop.
Before serving, stir in Heavy Cream.
Serve with cooked pasta and garnish with grated or shaved parmesan cheese.