It is so much fun to see how Kristina has surpassed me – by light years – when it comes to cooking. She is creative and instinctive, and possesses the natural ability to invent adventurous (and wonderful!) culinary combinations.
One of these days – either on this continent or another – I plan on enjoying bolognese sauce with Kristina, as it is one of her specialties. Until then, here is my version . . . . . . .
Because of pathetic yields from my garden this year and my stubborn refusal to purchase over-priced organic tomatoes, I chose to use canned, diced tomatoes for this batch. Pour them into a colander over a bowl so all the juice can drain away. Set the tomato juice aside.
Spread the tomatoes and garlic on a parchment paper lined pan. Roast them “low and slow” to cut the acidity and develop rich flavour. After an hour in the oven, sprinkle Italian spice blend and sugar over the tomatoes and return to the oven for another 15-30 minutes.
Homemade seasoning blends are SO much better than what you can purchase in the store! Take 5 minutes to stir this together. You won’t regret it. Store it in the pantry so you can add a sprinkle, dash, or tidy pile to other dishes. Here are some ways I use Italian seasoning:
- Hot Italian Sausage Soup
- Tomato Salad
- Turkey and Pesto Meatballs
- Chicken, Artichoke, and Cannellini Spezzatino
In fact, I use the italian seasoning blend several times each month. Love it!
Once the veggies are done roasting, slide them into a large sauce pan. (This is where the parchment paper will save aggravation.) Add the wine, tomato sauce, and some reserved tomato juice, and process with a stick blender until smooth.
Here’s the rub: Bolognese sauce, by definition, includes meat. If you want to add browned ground meat at this point, do it! It might simplify your life and solve many of the world’s problems. Chopped mushrooms or black olives could join the party, too, if you’re into that kind of thing. I just happen to be going a different direction right now, and am willing to break a few rules.
The sauce should simmer for 1-2 hours. Seriously! It’s low-maintenance (except for splatters on the backsplash), and a long cook time takes the sweet roasted-ness and ramps it up a few notches. You won’t believe the rich taste and great texture!
Serve over pasta, as dip for garlic bread, or to compliment the Mediterranean vibe, in chicken and artichoke lasagna. Day. Made.
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Roasted Tomato and Garlic Bolognese Sauce
- Total Time: 0 hours
Description
Rich and hearty, this sauce is easy to make, and even easier to devour
Ingredients
- 1 – 28 ounce can diced tomatoes, drained
- 6 large garlic cloves, sliced
- 1 Tbsp oil
- 1 Tbsp italian seasoning
- 1 tsp sugar
- 1 – 15 ounce can tomato sauce
- 1/2 cup red wine
- Up to 1/4 cup reserved tomato juice
Instructions
- Preheat oven to 250 degrees, and line a baking pan with parchment paper.
- Spread well-drained diced tomatoes and garlic slices on the pan. Drizzle with olive oil, and bake for 1 hour.
- Sprinkle the italian seasoning and sugar over the tomatoes and garlic, and return to the oven for another 15-30 minutes, or until tomatoes begin to brown.
- Carefully slide tomatoes into a large saucepan, add reserved tomato juice, tomato sauce and red wine. Pulse with a stick blender until smooth.
- Simmer for 2-3 hours, or until rich and thick.
- Use as red sauce over any pasta, dip for french bread, or in lasagna.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours
