Mushroom Bolognese

This dish has a little more tomato taste than the average Bolognese. Served with a low alcohol, high acid Zinfandel, the sauce really sings. We served this over Spaghetti, but use your favorite shape. This recipe serves 8 to 10.

1 pound Sweet or Hot Italian Sausage

1/4 cup Olive Oil

1 pound Ground Beef

1 large Onion, diced small

8 oz. Crimini Mushrooms, sliced

2 cloves Garlic, minced

1 (28 oz) can Chopped Tomatoes

1 (14 oz) can Tomato Puree

1/2 cup Zinfandel

1 Bay Leaf

1 Tbs Dried Oregano

1 tsp Salt

1/2 tsp fresh ground Black Pepper

1 (6 oz) can Tomato Paste

Salt

Pasta of your choice

Chopped Fresh Basil

Fresh Grated Parmesan Cheese

Remove the sausage from the casings. Cook in the heated olive oil in a wide, heavy sauce pan for 3 minutes, stirring to break up the sausage. Add the ground beef and continue cooking just until it browns, stirring to crumble. Add the onion, mushrooms and garlic. Cook for 4 to 5 minutes more, stirring occasionally.

Add the undrained tomatoes, tomato puree, wine, bay leaf oregano, salt and pepper. Stir in the tomato paste. Cook over low heat for 1 hour, stirring occasionally.

Serve over cooked pasta of choice. Garnish with chopped basil and Parmesan cheese.

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