Panhandle Bolognese Sauce
- 4
Ingredients:
8 tablespoons extra virgin olive oil
½ cup onions, diced small
1 tablespoon garlic, finely chopped
1 teaspoon fresh rosemary, chopped
3 cups (6 links) andouille sausage, casing removed and processed fine
¾ cup chicken broth
1/3 cup white wine
3 cups Creole Sauce (See Creole Sauce recipe)
2 tablespoons parsley leaves, finely chopped
Kosher salt and freshly cracked black pepper
1/3 cup grated Parmesan or Pecorino Romano cheese*
Instructions:
In a large Dutch oven or heavy-duty skillet, heat oil over medium heat. Add onions and cook gently, sweating for about 2 minutes. Add garlic and rosemary and cook about 1 minute. Add the processed andouille sausage and cook for about 2 minutes, stirring with a wooden spoon to keep it from clumping together. Season with salt and pepper. Add broth and cook for 2 minutes. Add wine and Creole Sauce, reduce heat, and simmer for 30 minutes. Stir in the parsley.
*Note: Add a sprinkle of the Parmesan into the Bolognese Sauce to help it thicken at the last moment before serving. Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan.