Beef Salami Bolognese

Beef Salami Bolognese

Serves: 4 | Cooking Time: 45 minutes

Presliced Tuscan Red Wine Beef Salami turns this into a fast, weeknight bolognese with deep, savory flavor and a rich, glossy tomato‑red wine sauce.​

Ingredients

    • 10–12 oz pasta (rigatoni, penne, or spaghetti)​
    • 6 oz Brooklyn Cured Tuscan Red Wine Beef Salami, Presliced, cut into strips or squares​
    • 2 tbsp olive oil
    • 1 small onion, 1 small carrot, 1 small celery stalk (optional), all finely chopped​
    • 2–3 garlic cloves, minced
    • 1/2 cup dry red wine
    • 1 can (14–15 oz) crushed tomatoes
    • 2 tbsp tomato paste
    • 1/2–3/4 cup pasta water, as needed
    • Salt, black pepper, pinch oregano or thyme (optional), red pepper flakes (optional)
    • 1/2 cup grated Parmesan, plus more for serving; basil or parsley for garnish (optional)​

Directions

  1. Heat olive oil in a large skillet over medium heat. Cook onion, carrot, and celery with a pinch of salt until soft and lightly golden, 6–8 minutes, then add garlic and cook 30–60 seconds.​
  2. Add salami and cook until lightly crisp and the fat has rendered, 3–5 minutes.Pour in red wine, scraping up browned bits, and simmer 2–3 minutes until reduced by about half.​
  3. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, herbs if using, pepper, and a small pinch of salt; simmer gently 20–30 minutes until thick, adjusting seasoning lightly.​
  4. Boil pasta in salted water until al dente; reserve 3/4 cup pasta water, then drain. Add pasta to the skillet over low heat, tossing with splashes of pasta water and Parmesan until the sauce is glossy and coats the pasta.​
  5. Finish with more pepper or red pepper flakes, plus extra Parmesan and herbs, and serve straight from the skillet.​