Meaty meat sauce is important to me. Why? Because I raised three boys and this is what they preferred in their pasta sauce. Lots of meat and make that thick. And, this meaty pizza bolognese sauce had to also have certain flavors, some ingredients had to be masked (like onions) and textures. And, I wanted all of this plus I didn’t want to have to wait hours to have it ready to serve. So, this quick and easy sauce, made in about seventy-five minutes, is pretty amazing.
You’ll see probably an ingredient in this recipe that you don’t typically associate with bolognese. And, that’s anchovy paste. Now before you start thinking, it’s gonna have a fishy taste, what you’re going to see is that anchovy paste simply adds flavor to so many things. Yes, it’s an oftentimes overlooked flavor enhancer! It’s great in savory dishes, and you need only a small amount, because it hits on that sixth taste bud, umami! So, if you want to boost the flavor of something, whether it’s soup, stew, a rubbing base, or in this recipe, bolognese, then give the anchovy paste a chance!
Another nutrient booster in this recipe that you might not expect, V8 juice! Yep, you’re gonna get full servings of vegetables with juice added. And, you decide is you want regular or spicy V8. When you’re making this, you might want to double the recipe and freeze some for later uses. It’s a great base for pizza, as a chili base, lasagna, hot dog chili, tacos and more. I’m banking on you loving it! xoxo ~ally
Ingredients
- 1/3 cup extra virgin olive oil
- 3 garlic cloves, sliced thinly
- 1 (heaping) Tbl. Anchovy paste
- ¼ tsp. sea salt
- 1 tsp. coarse ground pepper
- ½ tsp. red chili flakes
- ½ cup pepperoni, diced, packed
- 1 lb. Italian ground pork
- 1 lb. grassfed ground beef
- ¾ cup basil pesto
- 1 cup parmesan, grated + more for garnish
- 2 cups V8 juice
- 1 can (28 oz.) San Marzano crushed tomatoes + 2 cups of pasta water reserved
- ½ cup fresh basil, garnish, chiffonade sliced
Instructions
- In a large pot over medium heat, put the olive oil, garlic and anchovy paste. Blend a sauté for about 2-3 minutes. Add the salt, pepper, chili flakes and pepperoni and cook another about 2-3 minutes.
- Crumble the pork and beef into the pot and brown. Add the pesto, Parmesan and blend. Add the V8 juice and tomatoes and blend. Add about one cup of the pasta water.
- Place on a medium blaze and bring to a simmering boil. Reduce heat to medium low, cover and let the sauce cook about an hour stirring occasionally.
Notes
This sauce freezes really well! Double the recipe!
So many other uses for this sauce: making pizza, using as a base for chili, add frozen meatballs for more fun, topping for hot dogs, use as a meaty sauce over chicken parmesan, and more!
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Delicious ? food ? from Chef ??? Ally
My dear Nene!! You always have a seat at my table!! xox
Love a meaty meat sauce! Perfect to feed a crowd!
Thanks so much, Megan! I’m a meaty gal, too! The more the better in the sauce!! Thanks for swinging by, luv!
Love this delicious twist on one of my favorite sauces in the world! What a great play on flavors!
Why thank you, sweet Michele!! I was really surprised at how deeeelish it was in such a short amount of cooking time!! xo
I love the layers of flavor in this – and looks delicious too.
Thank you sweet Caroline! You do get lots of flavors!
Wow! I coulda had a V8! I love pizza pasta and your sauce looks delicious!!!! <3
V8 and pepperoni are the magic elixirs, luveee ???
Perfect Pasta dish on a cold Winter night or after Skiing all day <3 Love it!
Yes Yes, Diane! Perfect for a cold night and after skiing, the best!! Thank you, luv!
I will be making this soon!
Oh, great!! It’s just so simple and good!!
I really love the addition of anchovie paste .. I have always used that in my clam sauce now this sounds like one heck of a great idea and enhances the flavor.. Thanks for this delicious recipe!
Wow!! Claudia! Coming from the Goddess of Italian cooking I’m thrilled, thank you, luv! And, I’m gonna be using it in my clam sauce, too!! Thank you!! xox
I’ve always been one to hold the anchovies, Ally, but “umami” — and THIS recipe — is making me a firm believer. I also loved how you incorporated pesto into the sauce (terrific idea) and the triple meat combo… yay for your hungry boys! No need to sacrifice slow simmered flavor when you can eat THIS for dinner “sooner”! (That was an Okie reference, lol.) Good stuff, my friend! xo
Lawsy, you know how to write descriptions!! Thank you, luv! Yep, that anchovy paste takes the sauce off the charts, and you don’t know it’s in there but you realize it’s pretty amazing! Thanks for being such a fabulous food critic!! xox