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Author Notes: This Breakfast Bolognese is a really hearty, tomato-based sauce that is good by itself or served over grits (or polenta) for breakfast. It's equally as wonderful tossed in with pasta for dinner. Carve out at least an hour for the sauce to simmer. Don't worry--all it needs from you during that time is the occasional stir. —Mary Catherine Tee
Serves 6 to 8
- 1 tablespoon extra virgin olive oil
- 4 slices of thick cut bacon, diced
- 1 large white onion, diced
- 2 ribs of celery, diced
- 4 cloves of garlic, minced
- 3 sprigs fresh rosemary, leaves removed and chopped
- 1 pound breakfast sausage
- 28 ounces can of peeled plum tomatoes
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 2 teaspoons beef Better than Bouillon or 1 beef bouillon cube
- 2 bay leaves
- handful of fresh basil, chopped
- palmful of dried oregano
- 2 teaspoons maple sugar
- Maple Syrup
- 6-8 eggs to poach
- Parmesan Reggiano
- In a large dutch oven, heat olive oil over medium heat. When oil is hot, add diced bacon and cook until golden brown.
- Once bacon is crisp, add diced onion, carrots, celery, garlic, and rosemary, stirring to coat with oil.
- Cook for about 5 minutes, or until onions are slightly translucent and carrots are slightly softened.
- If your sausage is in casing, remove the meat from the casing. Throw away the casing.
- Add breakfast sausage/meat to the pot with the veggies, breaking apart with a wooden spoon. Cook for 7-8 minutes, stirring, and crumbling frequently, until sausage is cooked through and crumbled,
- Add plum tomatoes, tomato paste, bouillon, bay leaves, basil, oregano and maple sugar. Stir, breaking apart the tomatoes with your wooden spoon.
- Adjust the heat to low and cover dutch oven/pot. Simmer for 1 to 1 1/2 hours.
- When ready to serve, spoon in a shallow bowl. Drizzle with high quality maple syrup and top with a poached egg and grated Parmesan-Reggiano cheese. Serve with charred bread.
- To poach an egg, heat a pot of water to a steady simmer (not boiling). Add a couple dashes -about 2 tsp.- white vinegar. Crack a fresh egg into a shallow ramekin, making sure there are no shells and the yolk is in tact. With the handle of a wooden spoon, swirl the water into a whirlpool while simmering. Lower the egg, white first, into the whirlpool. Cook for about 2 minutes. Remove carefully with a slotted spoon onto a paper towel lined plate. Once water has absorbed, serve and enjoy.