Classic Bolognese sauce relies on a long simmer to achieve a mellow flavor and velvety texture. This quick version takes advantage of the velvety texture of our meatloaf. Use the sauce to top pasta or soft polenta or use as a filling for lasagna.
2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped garlic
2 cups Fork In The Road Sun-Dried Tomato and Parmesan Meatloaf with Marinara Sauce
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can tomato sauce
2 tablespoons tomato paste
1/2 cup dry red wine
2 teaspoons dried oregano
2 teaspoons dried basil
Salt, sugar, and freshly ground black pepper to taste
Heat the oil in a large pot over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add the garlic and sauté 1 minute more. Add meatloaf, tomatoes, tomato sauce, tomato paste, wine, oregano and basil and simmer until thickened, stirring occasionally, about 30 minutes. Season to taste with salt, sugar and pepper.