It just keeps getting better!

No one would look down their nose at *these* leftovers, that's for sure! I used the leftover Bolognese Sauce from Rachael Ray's Bolognese Bread Pizza that I blogged about here on pasta for lunch the next day. Delicious! And since I used spicy sausage instead of ground beef, it had just the right kick. Definitely a keeper! Poor ds is going to be sad. I started eating my bowl before I checked on the pictures and they didn't come out at all. I had to use the last of the sauce to make a new bowl to photograph ... *and* I'm too stuffed to even eat it! Sorry ds! Wish you were here! ;-)



Bolognese Sauce Recipe from Rachael Ray's Bolognese Bread Pizza
Recipe courtesy Rachael Ray

1 tablespoon extra-virgin olive oil -- 1 turn of the pan
2 slices pancetta or bacon -- chopped
2 pounds ground beef
2 cloves garlic -- chopped
2 medium yellow onions -- peeled and finely chopped
1 small carrot, peeled and chopped
Coarse black pepper and coarse salt
1 tablespoon Worcestershire sauce
1 teaspoon allspice -- 1/3 palm full
1/2 cup red wine -- 1 couple of glugs
1/2 cup beef stock
1 can crushed tomatoes -- (14-ounce)
1 Handful flat-leaf parsley -- finely chopped

Heat a nonstick skillet over medium-high to high heat. Add extra-virgin olive oil, 1 turn of the pan. Add the pancetta, render a minute or so, add the meat and break it up into an even layer. Let the meat caramelize 1 to 2 minutes without stirring. Break it into small bits and brown well. Add garlic, onions and carrots and season with lots of coarse pepper, some salt, Worcestershire and allspice then cook 10 minutes, stirring frequently. Add wine and scrape up pan bits. Add stock and loosen up the mixture a little. Add tomatoes and parsley and heat through, 1 to 2 minutes.