Breakfast Bolognese

Name: Breakfast Bolognese
Ingredients: 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

18 ingredients

9 steps

Ingredients

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

Directions

1

In a large dutch oven, heat olive oil over medium heat. When oil is hot, add diced bacon and cook until golden brown.
2

Once bacon is crisp, add diced onion, carrots, celery, garlic, and rosemary, stirring to coat with oil.
3

Cook for about 5 minutes, or until onions are slightly translucent and carrots are slightly softened.
4

If your sausage is in casing, remove the meat from the casing. Throw away the casing.
5

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,
6

Add plum tomatoes, tomato paste, bouillon, bay leaves, basil, oregano and maple sugar. Stir, breaking apart the tomatoes with your wooden spoon.
7

Adjust the heat to low and cover dutch oven/pot. Simmer for 1 to 1 1/2 hours.
8

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.
9

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.