Antoinette LaVecchia’s Bolognese Sauce Recipe

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Antoinette LaVecchia’s Bolognese Sauce Recipe

By Antoinette LaVecchia, star of Asolo Rep's production of I Loved, I Lost, I Made Spaghetti


Serves 10


• 28 oz. can of Cento San Marzano crushed tomatoes

• 15 oz. can of Hunt’s Tomato Sauce

• 1 large celery stalk, finely chopped

• 2 large grated carrots

• 1 large yellow onion, finely chopped

• 2-3 cloves of diced garlic (or more/less)

• Sprigs of parsley (torn pieces)

• Kosher salt

• Extra-virgin olive oil (to taste)

• 1 to 1.3 pounds of organic ground turkey with Italian spices (or any other meat)


• Pour a generous amount of extra-virgin olive oil in a pre-heated saucepan on medium heat

• Once the extra-virgin olive oil heats up, add chopped onions and a bit of kosher salt to sweat the onions

• When the onions have become translucent, add in the chopped celery, grated carrots, diced garlic and stir

• Add the ground turkey meat, stir and cook thoroughly OR add the meat already browned

• Add the torn sprigs of parsley

• Add the San Marzano crushed tomatoes and stir

• Add in the Hunt’s Tomato Sauce and stir

• Place tightly fitting lid on the saucepan and turn the heat down to low or medium/low and let simmer/cook for as long as possible

Buon Appetito!