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Summery Bolognese

Serves: 5-6

Add a twist to traditional bolognese with our Marionberry Jalapeño sausage.


  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 1 medium onion (about 10 ounces, whole)
  • 1 medium carrot (about 4 ounces)
  • 1 celery stick (about 4 ounces)
  • 3 Marionberry Jalapeno Sausages
  • 1 cup whole milk
  • pinch of ground nutmeg
  • 1 cup (236 ml) dry white wine
  • 1.5 pounds fresh heirloom tomatoes 
  • 1 box (16 ounces) pappardelle pasta
  • Fresh grated Parmesan cheese


  1. Place the onion, celery, and carrot into a food processor and pulse until a fine mirepoix. 
  2. In a heavy Dutch oven or high sided cast iron skillet, heat the butter and olive oil over medium high heat and add the mirepoix. Sauté, stirring occasionally, for 8-10 minutes until mixture is slightly golden. (Feel free to add a bit more oil or butter as needed, if the mixture seems dry.)
  3. Remove the casings from the sausage and add the sausage to the pan. Use a wooden spatula to break up the meat and mix with the vegetables, and cook for 2-3 minutes to gently cook the meat and incorporate with vegetables. 
  4. Add the milk and nutmeg, stir together, cover, and allow the mixture to cook on medium heat for 30 minutes, stirring occasionally. 
  5. While the meat is simmering in the milk, prepare the tomatoes. Set a big bowl of ice water beside the stove and bring a pot of water to a rolling boil. First submerge each heirloom tomato into the boiling water for 10-15 seconds (or until skin breaks), then use a slotted spoon to remove the tomato from the water and immediately submerge in the bowl of ice water. Remove the skin from the tomatoes. Core and slice the tomatoes into quarters, and then use your fingers to squeeze out/remove the tomato seeds. Set the prepared tomatoes in a bowl and set aside.
  6. Add the wine into the sauce and use your hands to crush the prepared tomatoes into the mixture. Stir thoroughly to incorporate.
  7. Increase heat to medium high to bring sauce to a boil, then reduce heat to medium low, cover with cover slightly ajar, and allow the sauce to simmer for 40-60 minutes, stirring occasionally. Sauce is ready when all tomato chunks have broken down. 
  8. When the sauce is thick and tomato chunks have broken down, bring a big pot of water to a boil and cook the noodles per package instructions. When finished, use tongs to transfer the pasta directly into the sauce, adding an additional pat of butter for flavor. Serve with fresh grated parmesan cheese, flake salt, and black pepper.