Sunday Supper: Easy Bolognese

If you follow me on Snap and/or IG, you know that I’m all about food. That is until I got struck down by Fluchella and resorted to take-out pho (yum) and Taco Bell (shame on me, but that quesalupa though, #addtheCreamyJalapenoSauce).

But all the sodium/sugar got to me and I was feeling sluggish and dried out. So I’ve been craving healthy, fresh, homemade “comfort food” and finally got around to make some bomb food this week for the roommates (lucky bastards.)

Last night, we were a bit crammed for time prior to our Burn the Day yoga class at Yogala. This is my favorite yoga class ever, mixing slow Vinyasa, lots of detoxifying twists and meditation by candlelight. It starts at 8:15, so I had just enough time to throw together one of my favorite dishes.


When I was younger, Bolognese was one of my mom’s go-tos, along with chili, chicken curry, and other slow-cooked, life-giving food. I used to complain about them constantly, and now I gravitate toward them like Sophie toward a gopher hole.

I always use fresh ingredients, but the key here is WINE. RED RED WINE. About a 1/4 cup makes all the bloody difference. It adds a depth to this otherwise too-light sauce. In addition, this whole meal can be made in less that 30 mins with minimal effort and is sure to satisfy everyone.

I’ve been experimenting with variations, including gluten free pasta (amazing) and turkey sausage (I prefer pork). But the base is always the same; it keeps well; and looks far more complicated than it actually is.


Ingredients (preferably organic, s’il vous plait)

  • half a red onion, chopped
  • three carrots, chopped
  • 3 cloves garlic, sliced
  • 2 12-oz cans of diced tomatoes (no/low sodium)
  • 1/4 to 1/3 c. red wine
  • three sausages, spicy italian, turkey, etc. aka whatever is on sale
  • 1/4-1/2 tsp each of dried Italian herbs: thyme, oregano, basil, rosemary –
  • salt and pepper
  • parsley or basil (julienned for garnish)
  • Parmesan cheese, grated for garnish
  • crusty, buttered bread or your favorite pasta

In a heavy bottomed pot, throw in a couple of tablespoons of olive oil. Medium heat. Throw in onion, carrots, garlic. Saute until wilted. Throw in broken up sausage (out of casing). Brown sausage. Add wine. Add dried herbs. Add canned tomatoes. Cook for at least 20 mins, covered.

Serve with bread/pasta. Garnish with fresh herbs and Parmesan. Serve with red wine. Obvs.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s