Darryl's Bolognese
1/2 cup olive oil
2 cups red wine
4 28 oz. cans whole tomatoes, coarsely chopped with a hand mixer/processor and drained (2:1 tomatoes:vegetables)
Vegetable Bowl
4 cloves garlic, minced
1 large onion, chopped
4 stalks celery, chopped (3:1 onion:celery)
2 carrots, minced (3:1 onion:carrot)
Sausage Bowl
3 lbs. mild Italian Sausage from Jimmy's Market, casing removed and chopped into small pieces (2:1 meat:vegetables)
Last Minute Seasonings
1 tsp. oregano, plus more to taste
1 tsp. basil, plus more to taste
2 tsp. sugar, plus more to taste
Salt, to taste
Heat the olive oil in a deep pot over medium heat, add the Vegetable Bowl and allow to simmer until soft but not brown (about 10 minutes). Add the sausage. Simmer until the meat is browned (about 15 minutes). Add the tomatoes. Simmer at lowest heat for 3-4 hours, stirring occasionally. Add the wine and simmer for 15 minutes more, stirring occasionally (if you are using fresh oregano and basil, up the dosage to 1 Tbsp. oregano and 2 Tbsp. basil and add them when you add the wine). Remove from heat. Add the Last Minute Seasonings one at a time (in the order listed so you can get the taste right after each spice). Finally, use a hand processor and give the pot two quick pulses to help the color and texture. Serve over your favorite pasta.
Comments: Allyson was begging me to come up with a Bolognese recipe. The best I ever had came from Darryl Rawlings. This is it (or something fairly close).
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