Recipes from The North End Italian Cookbook [Bolognese Sauces]

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A real family favorite usually made by Young Bruce.

Bolognese Sauce


1/4 cup olive oil
1 pound ground meat (preferably half beef, half pork)
3 garlic cloves, chopped
1 small onion, chopped
1 tablespoon each of dried basil, mint and red pepper flakes
1 small can tomato paste
1 cup dry white wine
1 28-ounce can, peeled, ground Pastene tomatoes

The North End Italian Cookbook


  1. Heat olive oil in a large heavy, stainless steel skillet.
  2. Add ground meat and cook on high heat until partly browned but not burned, stirring often with a wooden spoon.
  3. Add the chopped garlic, onion, and seasonings.
  4. Brown the meat totally until the meat is a little crisp on the bottom.
  5. Lower heat and add tomato paste, stirring constantly until paste is well blended.
  6. Add wine, mix well, and cook on medium-heat at least 2-3 minutes, stirring often.
  7. Add can of tomatoes and keep stirring until sauce is bubbly.
  8. Lower heat, adjust seasonings to taste and simmer sauce for about 10-15 minutes, stirring often.
  9. Add 1/2 cup cream or half-and-half; stir and simmer a few minutes or until sauce is creamy.
  10. Serve over manicotti, lasagne, ravioli, or homemade fettucine.


Young Bruce cooking his favorite Bolognese Sauce from The North End Italian Cookbook

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Italian Sausage and Potatoes with Vinegar Peppers

Italian Sausage and Potatoes with Vinegar Peppers This peasant style dish is another favorite from "The North End Italian Cookbook". It brings back memories of the wonderful restaurants in Boston's north end Italian neighborhoods. — Jan 15, 2004
2 lbs sweet all pork Italian sausages
1/4 cup olive oil
6 large potatoes, peeled,thickly sliced and wiped dry
6-8 mild vinegar pickled peppers or hot vinegar pickled hot peppers
salt and pepper
4-6 servings

1.  Add oil and sausages to a large heavy skillet.
2.  Fry over medium heat until sausages are cooked through and well browned, remove with a slotted spoon.
3.  Increase heat to high, add potatoes and fry, turning often, until crispy and tender.
4.  Return sausage to the pan and heat through.
5.  Add vinegar peppers by tearing into small pieces over the pan so juices fall on the potatoes and sausage.
6.  Cook 3 minutes more, season with salt and pepper, remove from heat and let rest 5 minutes before serving.