Ingredients
2 packages BOTH burgers (4 patties)
3 cloves garlic
1 bunch fresh basil
Pepper
½ onion
1 28 oz crushed tomatoes (preferably san Marzano)
1 bay leaf
Olive Oil (for pans)
1 medium carrot
1 15 oz can tomato sauce
Salt
Splash of red wine (optional)
Step 1:
Finely dice the onion, carrot and garlic. Heat oil in a sauce pot or medium sized dutch oven. Add the onion and carrot and cook on medium heat until vegetables are soft and onions are translucent. Add garlic and cook for one more minute or until fragrant. If using red wine, pour a splash into the pot to deglaze the pan.
Step 2:
Add both cans of tomatoes, chiffonade basil and add to sauce along with 1 bay leaf. Add a teaspoon of salt and a half teaspoon of pepper. Cook on medium until sauce gets hot (but does not boil). Reduce heat, cover and simmer for at least an hour and up to 4 hours. Honestly, the longer the better – it will allow the flavors to meld. If cooking on the long side, add water as needed to keep the sauce from becoming too thick.
Step 3:
Meanwhile, heat a teaspoon of oil in a pan on medium heat, break apart and add Both burgers to the pan. Cook on medium heat until sufficiently browed. If necessary use a paper towel to soak up excess liquid in the pan. Once browned, add to the pot of sauce and continue to cook as long as desired. The longer the BOTH burgers are in the sauce, the more flavorful your Bolognese will be!
Step 4:
Cook your pasta (or pasta substitute of choice) using the directions on the package, top with Bolognese and enjoy!