Name: Summer Bolognese Tomatoes: A Delicious & Easy Recipe
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6-8 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 2 carrots, finely chopped; 2 celery stalks, finely chopped; 4 cloves garlic, minced; 1 pound ground beef (or a mix of ground beef and pork); 1/2 pound Italian sausage, casings removed; 1/2 cup dry red wine (such as Chianti or Merlot); 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 4 cups fresh summer tomatoes, chopped (about 2 pounds); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes (optional); 1 bay leaf; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh parsley; Salt and freshly ground black pepper to taste; 1 pound pasta (such as spaghetti, linguine, or rigatoni); Grated Parmesan cheese, for serving

Summer Bolognese Tomatoes: Prepare to be transported to a sun-drenched Italian countryside with every single bite! Imagine the freshest, ripest tomatoes, bursting with flavor, slowly simmered into a rich and vibrant sauce that's both comforting and incredibly light. This isn't your typical heavy, winter Bolognese; this is a celebration of summer's bounty, a dish that captures the essence of the season in a single pan.

While the traditional Bolognese hails from Bologna, Italy, and is known for its long cooking time and meat-heavy composition, this Summer Bolognese Tomatoes version offers a lighter, brighter twist. It embraces the Mediterranean tradition of using seasonal produce to create simple yet stunning dishes. Think of it as a cousin to the classic, adapted for warmer weather and a desire for something a little less intense.

People adore this dish for its incredible versatility and ease. It's quick enough for a weeknight meal, yet elegant enough to serve to guests. The sweetness of the tomatoes, balanced with aromatic herbs and a touch of garlic, creates a flavor profile that's both familiar and exciting. Plus, it's naturally vegetarian (and easily vegan!), making it a crowd-pleaser for all dietary needs. Whether you toss it with pasta, spoon it over grilled polenta, or use it as a base for a delicious pizza, this Summer Bolognese Tomatoes recipe is guaranteed to become a new favorite. I can't wait to share my family's secret for the most flavorful and satisfying summer sauce!

Ingredients:

2 tablespoons olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 pound ground beef (or a mix of ground beef and pork)
1/2 pound Italian sausage, casings removed
1/2 cup dry red wine (such as Chianti or Merlot)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
4 cups fresh summer tomatoes, chopped (about 2 pounds)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1 bay leaf
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
1 pound pasta (such as spaghetti, linguine, or rigatoni)
Grated Parmesan cheese, for serving

Preparing the Bolognese Sauce:

Start by sautéing the vegetables. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. This step is crucial for building a deep, flavorful base for the sauce. Don't rush it! You want the vegetables to release their natural sweetness.
Add the garlic and aromatics. Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir in the dried oregano, dried basil, and red pepper flakes (if using). The heat from the oil will help release the essential oils from the herbs, intensifying their flavor.
Brown the meat. Increase the heat to medium-high. Add the ground beef and Italian sausage to the pot. Use a wooden spoon to break up the meat into smaller pieces. Cook, stirring frequently, until the meat is browned all over. Drain off any excess grease. Browning the meat is essential for developing a rich, savory flavor in the Bolognese. Don't be afraid to let the meat get a little crispy around the edges.
Deglaze the pot with red wine. Pour in the red wine and scrape up any browned bits from the bottom of the pot. These browned bits, called fond, are packed with flavor. Let the wine simmer for a few minutes, allowing the alcohol to evaporate. This will leave behind a concentrated wine flavor that will enhance the sauce.
Add the tomatoes and tomato paste. Stir in the crushed tomatoes, tomato sauce, and tomato paste. The combination of these different tomato products will create a complex and balanced tomato flavor. The tomato paste will add richness and depth, while the crushed tomatoes will provide texture and body.
Incorporate the fresh summer tomatoes. Add the chopped fresh summer tomatoes to the pot. These fresh tomatoes will add a bright, vibrant flavor to the sauce that is characteristic of summer Bolognese. Their natural sweetness and acidity will balance the richness of the meat and other tomato products.
Add the bay leaf and simmer. Add the bay leaf to the pot. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or up to 4 hours, stirring occasionally. The longer the sauce simmers, the more the flavors will meld together and the more tender the meat will become. If the sauce becomes too thick, add a little water or beef broth to thin it out.
Season and finish the sauce. Remove the bay leaf from the sauce. Stir in the chopped fresh basil and parsley. Season with salt and freshly ground black pepper to taste. Adjust the seasoning as needed. The fresh herbs will add a bright, fresh flavor to the sauce.

Cooking the Pasta:

Cook the pasta according to package directions. While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or slightly firm to the bite. Al dente pasta will hold its shape better when tossed with the sauce.
Reserve some pasta water. Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water can be used to thin out the sauce and help it cling to the pasta.
Drain the pasta. Drain the pasta in a colander.

Assembling and Serving:

Combine the pasta and sauce. Add the drained pasta to the pot with the Bolognese sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Serve immediately. Serve the Bolognese immediately, garnished with grated Parmesan cheese. A sprinkle of fresh basil or parsley can also add a nice touch.
Enjoy! This Summer Bolognese is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

Tips for the Best Summer Bolognese:

Use high-quality ingredients. The quality of your ingredients will directly impact the flavor of the Bolognese. Use fresh, ripe summer tomatoes and good-quality ground meat and Italian sausage.
Don't rush the cooking process. The longer the sauce simmers, the more flavorful it will become. Allow ample time for the flavors to meld together.
Adjust the seasoning to your taste. Taste the sauce frequently and adjust the seasoning as needed. Don't be afraid to add more salt, pepper, or herbs to suit your preferences.
Use a variety of tomatoes. The combination of crushed tomatoes, tomato sauce, tomato paste, and fresh summer tomatoes will create a complex and balanced tomato flavor.
Serve with your favorite pasta. Spaghetti, linguine, and rigatoni are all great choices for Bolognese. Choose a pasta shape that will hold the sauce well.
Garnish generously with Parmesan cheese. Parmesan cheese adds a salty, savory flavor that complements the Bolognese perfectly.

Variations:

Add vegetables. Feel free to add other vegetables to the Bolognese, such as mushrooms, zucchini, or bell peppers.
Use different meats. You can use a combination of ground beef, pork, and veal for a more complex flavor.
Add cream. For a richer, creamier sauce, stir in a splash of heavy cream or half-and-half at the end of cooking.
Make it vegetarian. Substitute the meat with lentils, mushrooms, or other vegetables for a vegetarian version.
Spice it up. Add more red pepper flakes or a pinch of cayenne pepper for a spicier Bolognese.

Storing and Reheating:

Storing: Leftover Bolognese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the Bolognese gently in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a little water or beef broth to thin it out. You can also reheat it in the microwave.
Freezing: Bolognese can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Conclusion:

This Summer Bolognese Tomatoes recipe is more than just a pasta sauce; it's a celebration of fresh, seasonal flavors that will transport you straight to a sun-drenched Italian countryside. The vibrant sweetness of ripe summer tomatoes, combined with the savory depth of the meat and herbs, creates a symphony of taste that's simply irresistible. Trust me, once you've tasted this, you'll never want to go back to jarred sauce again! Why is this a must-try? Because it's incredibly easy to make, uses readily available ingredients (especially if you have a garden overflowing with tomatoes!), and delivers a flavor explosion that will impress even the most discerning palates. It's the perfect way to capture the essence of summer and enjoy it in a comforting and satisfying meal. Plus, it's a fantastic way to use up those extra tomatoes you might have lying around. No more tomato waste! But the beauty of this recipe lies not only in its simplicity and deliciousness but also in its versatility. Feel free to experiment with different variations to suit your taste preferences. For a vegetarian option, you can easily substitute the meat with lentils or mushrooms for a hearty and flavorful alternative. Add a pinch of red pepper flakes for a touch of heat, or a splash of balsamic vinegar for a tangy twist. Serving Suggestions: * Toss it with your favorite pasta, like spaghetti, penne, or rigatoni. * Use it as a base for lasagna or baked ziti. * Spread it on homemade pizza for an unforgettable pizza night. * Serve it over creamy polenta for a comforting and rustic meal. * Spoon it over grilled chicken or fish for a burst of fresh flavor. * For a lighter meal, serve it with zucchini noodles. And don't forget the toppings! A generous sprinkle of freshly grated Parmesan cheese, a drizzle of extra virgin olive oil, and a scattering of fresh basil leaves will elevate this dish to another level. A side of crusty bread is also a must for soaking up all that delicious sauce. I truly believe that this Summer Bolognese Tomatoes recipe will become a staple in your kitchen. It's a crowd-pleaser, a family favorite, and a guaranteed way to bring a little bit of sunshine to your table. It's also a great way to get kids involved in cooking, as they can help with tasks like washing tomatoes, tearing basil, and stirring the sauce. So, what are you waiting for? Gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece. I'm confident that you'll love this recipe as much as I do. And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you serve it with? Share your photos and comments on social media using #SummerBologneseTomatoes and tag me so I can see your creations. I can't wait to see what you come up with! Happy cooking!