June 2021 Recipe Chef Regina’s White Bolognese with Italian Sausage
In heavy large pot, heat olive oil and sautee onions, peppers and carrots (keep in mind carrots have to cook more with other ingredients- but need to be soft by time dish is ready)
In separate add Beef and Italian Sausage and cook until brown and continue to break apart with a spoon while browning, drain fat off before adding to pot.
Add salt, pepper, garlic, fennel and white wine
Dissolve porcini bouillon cubes in hot water and add into pot
Let simmer for 30 minutes, sautee mushrooms and add them to pot with the cream. Simmer for another 20-30 minutes- taste and adjust salt and pepper as needed.
Serve over Rigatoni with shaved pecorino or parmesan * this Bolognese freezes really well!