“Crazy” Bolognese Sauce

I know I complain about the weather a lot, but as it turns out, there’s a biological reason for all of that whining: I found out this weekend that I’m allergic to cold weather. Like skin-bright-red, entire-body-broke-out-in-hives, itchy-like-you-wouldn’t-believe allergic. My body is straight up rejecting winter. (Also, in related news, not the smartest idea to run for 1+ hour when it’s 20 degrees out … )

I’m in the worst phase of my annual winter doldrums, where each day begins with the demoralizing realization that it’s a snow boots + puffy coat day yet again. I’ve resorted to eating carbs on carbs on carbs, oatmeal and mac and cheese and potatoes and lots and lots of cake. (“Summer bodies are built in winter,” they say at the gym. I can no longer even conceptualize summer.) I very wistfully bought sandals in the hopes that they’ll magically bring on warm weather, only to get caught in yet another snowstorm yesterday afternoon. At least I’ll be flying the coop to San Francisco soon, though I’m a bit afraid I’ll get out there and flat out refuse to come back.

(How’s that for a crazy person rant?)

To go with my all-you-can-eat carbs, I made this “crazy” bolognese sauce. It’s built on a basic pasta sauce recipe, but then I went ahead and cleared out my kitchen: mushrooms I accidentally bought, chicken sausage I found in the freezer, a bit of wine left over from a party, some Parmesan rinds I found in the back of the fridge, etc. etc.

A long simmer on the stove brings all of those flavors together, creating a thick, hearty sauce that’s full of meaty flavor but light on the actual meat (only a half-pound!) I had mine with spaghetti squash, on the offhand chance that some day, I will finally be able to once again wear fewer than four layers of clothing and maybe even a *gasp* sundress.

“Crazy” Bolognese Sauce
Makes 4-6 servings

– 1/4 cup olive oil, divided (if necessary*)

– 8 ounces fresh Italian sausage

– 1 small yellow onion, chopped

– 3 cloves garlic, minced

– 1 8-ounce box cremini mushrooms, rinsed and sliced

– 1 cup red wine

– 1 28-ounce can crushed tomatoes

– 2 tablespoons tomato paste

– 1 tablespoon Italian seasonings

– 2 teaspoons crushed red pepper flakes

– 1 4-inch piece of Parmesan rind (or 1/4 cup of grated Parmesan)

– salt and pepper, to taste

*I used chicken sausage, which doesn’t render that much fat, so I needed to add the additional two tablespoons of oil to saute the onions. If using pork sausage, you may not need all of the extra oil.

1) In a large pot, heat up two tablespoons of the olive oil on medium heat. Brown the sausage, breaking it into small crumbles with a wooden spoon. Set aside on a paper towel-lined plate.

2) Add the remaining two tablespoons of olive oil to the pan. Reduce the heat to medium-low, and saute the onions and garlic for 7-10 minutes, until the onions are softened and beginning to brown. Add the mushrooms, cover the pot and cook for an additional 5-7 minutes, until the mushrooms have cooked through. Uncover and cook for an additional 2-3 minutes.

3) Add the red wine, crushed tomatoes, tomato paste, Italian seasonings, crushed red pepper flakes, salt and pepper. Drop in the Parmesan rind, if using. Add back the sausage and stir well to combine, then bring the sauce to a boil.

4) Reduce the heat and simmer the sauce for 30-40 minutes, until it has thickened to your desired consistency. (I like my sauces chunky, so I reduced mine a lot. If you like thinner sauces, simmer for a shorter amount of time.) stir in the grated Parmesan, if using, then serve.