(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)     

2 tbsp. extra virgin olive oil
1 celery stalk, finely chopped
2 carrot, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
½ lb. ground beef
6 oz. Italian sausage, skin removed
1 cup red wine – see suggestions below
18 oz. can crushed tomatoes
1 tsp. fresh rosemary, chopped OR ¼ tsp dried
1 tsp fresh sage, chopped OR ¼ tsp dried
Salt and pepper to taste
1 lb. fresh or dried pasta of your choice – see suggestions below

  • Heat olive oil in a large pan (that has a cover which you will need later)
  • Add celery, carrot, onion, garlic, and  stir and cook about 5 minutes
  • Add the ground beef and sausage and cook 10 minutes over medium heat, stirring occasionally
  • Slowly add the wine to the pan
  • Deglaze the pan (scrap the pan to loosen the bits of meat, etc. left on the bottom )
  • Let the sauce reduce (evaporate and thicken)
  • Add tomatoes and remaining ingredients and stir
  • Cover the pan
  • Simmer on low heat for about one hour
  • During the last half hour, cook the pasta of your choice
  • Gently pour the sauce over fresh, hot pasta
  • Serving suggestion:  garlic bread, a green salad


  • Because dried herbs are generally more potent and concentrated than fresh herbs, you’ll need less
  • tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
  • Bolognese sauce is a meat-based sauce originating from Bologna, Italy, hence the name. In Italian cuisine, it is customarily used to dress tagliatelle pasta or any other broad, flat pasta shapes, such as pappardelle or fettuccine.
  • Bon Appetit suggests using dry red wines in pasta sauces, and in general, that includes Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz/Syrah, Zinfandel, Sangiovese, and Cabernet Franc.
  • Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.  When a piece of meat is roasted, pan-fried, or prepared in a pan, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered  The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat stock, a spirit, or some wine is added to act as a solvent. The solvent allows the cook to scrape the dark spots from the bottom of the pan and dissolve them, incorporating the remaining browned material at the bottom of the pan into a basic sauce.

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information

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