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Bolognese Sauce

Serves: 4


  • 1 pound, sweet Italian sausage
  • 1/2 cup, milk
  • 1/4 cup, Epicurean Italian Herbs Extra Virgin Olive Oil
  • 1 medium, onion - diced fine
  • 4 carrots - peeled and diced fine
  • 4 stalks, celery with tops - diced fine
  • 1 14 1/2 ounce can, chopped tomatoes - with juice
  • 1 cup, dry red wine
  • 4 tablespoons, Italian flat leaf parsley - chopped (optional)
  • kosher salt and freshly ground black pepper
  • sugar - to taste
  • 1 pound, linguine or spaghetti - cooked al dente in salted water


  1. In a large frying pan or Dutch oven, over medium high heat, heat Epicurean Italian Herbs Extra Virgin Olive Oil and add sausage. If you are using Italian sausage links, slit the casing and squeeze out the meat.
  2. Break up pieces of sausage as it cooks. Continue to cook and break apart until brown all over. About 5 minutes
  3. Add milk and cook until almost all the milk has been absorbed into the meat
  4. Add onions, carrots and celery and cook for 5 minutes
  5. Add wine and cook until reduced by half
  6. Add chopped tomatoes, bring to a boil and reduce heat to a simmer
  7. Cook for at least 30 minutes, stirring occasionally. It is important that the sauce gets thicker so that it coats the pasta
  8. Taste sauce and add salt and ground pepper as necessary. Some sausage is saltier than others
  9. Taste again for acidity. If it is too acidic, add a bit of sugar; a little goes a long way so be careful not to make it too sweet
  10. At this point you can serve it with pasta, garnished with some chopped Italian parsley, or you may cool it and place in refrigerator for up to a week

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm