Janet Rose Bologense Sauce

There is nothing quite like a recipe passed down through generations, and my mom, Janet Rose McDermott Harms, was the absolute queen of creating unforgettable meals. Jan was a force of nature—she was a stunningly beautiful woman, an exceptionally talented cook, the drum major of her high school marching band, and possessed a brilliant, Mensa-level intelligence. She brought that signature precision, passion, and creativity into everything she did, especially her cooking. In fact, when I was just 5 years old, she entered this very meat sauce into the highly competitive Scottsdale Cook-Off—and took home the win!

Rich, deeply savory, and packed with layers of fresh herbs and caramelized vegetables, this award-winning recipe is an absolute labor of love. Whether you're hosting Sunday dinner or looking to meal-prep a sauce that freezes beautifully, this recipe is guaranteed to become a favorite in your household, too.

Ingredients

The Meat & Tomato Base

• 1 lb ground beef or beef brisket

• 1 lb spicy Italian sausage

• 2 cans tomato paste

• 1 can petite diced tomatoes

• 1 jar marinara sauce

• 1 cup dry red wine (plus extra to taste)

The Aromatics & Veggies

• Olive oil (for sautéing)

• 5 stalks celery

• ½ bag baby carrots

• 2 white onions

• 1 green pepper

• 6–8 cloves garlic, chopped

• 2 x 8 oz containers mushrooms

Fresh Herbs

• Fresh poultry herbs: rosemary, thyme, and sage

Seasonings & Finishers

• 4 bay leaves

• 2 tbsp dry Italian seasoning

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp oregano

• 1 tbsp black pepper (plus extra to taste)

• 1 tsp salt (plus extra to taste)

• 1 tsp nutmeg

• 1 parmesan cheese rind (or ¼ cup shredded parmesan)

Instructions

Step 1: Brown the Meat & Build the Base

In a large pot or Dutch oven, sauté the 1 lb ground beef (or brisket) and 1 lb spicy Italian sausage until cooked completely through. Once browned, stir in the 2 cans of tomato paste, 1 can of petite diced tomatoes, 1 jar of marinara, and 1 cup of dry red wine. Reduce the heat and let this simmer and cook down for approximately 30 minutes.

Step 2: Sauté the Caramelized Veggies

While the meat base simmers, bring out your food processor. Finely chop the 5 stalks of celery, ½ bag of baby carrots, 2 white onions, and 1 green pepper.

Heat a separate skillet with a drizzle of olive oil over high heat. Add the processed vegetables and sauté until they are slightly charred to unlock their deep sweetness. In the very last minute of cooking, toss in the 6–8 chopped garlic cloves so they become fragrant without burning. Stir this vibrant vegetable mixture directly into your simmering meat pot and turn the heat to low.

Step 3: Add the Fresh Herbs & Mushrooms

Clean out your food processor and use it to finely chop your fresh poultry herbs (rosemary, thyme, and sage). Next, add the two 8 oz containers of mushrooms to the processor and pulse them until they reach a coarse chop. Stir both the fresh herbs and pulsed mushrooms into the main pot with the meat and vegetables.

Step 4: Season and Simmer to Perfection

Now it’s time for the magic. Stir in your dry aromatics and seasonings: 4 bay leaves, 2 tbsp dry Italian seasoning, 1 tbsp each of garlic powder, onion powder, and oregano, 1 tbsp black pepper, 1 tsp salt, and 1 tsp nutmeg.

For that ultimate umami depth, drop in a rind of parmesan cheese (or stir in ¼ cup of shredded parmesan if you don't have a rind on hand).

Let everything simmer together beautifully. Give it a taste before serving, and feel free to splash in a little additional wine, salt, or pepper as needed to make it your own!

Pro Tip: you'll know this sauce relies heavily on layering flavors. Don't rush the veggie charring step—it gives the sauce a wonderful, rustic depth. For Flavor Seekers: Want to take this sauce to the absolute next level? Before you toss your chopped veggies into the skillet, add one tablespoon anchovy fillet or miso paste into the olive oil. It adds a spectacular depth of umami that will have your guests asking for your secret!

Enjoy a taste of my family kitchen! Let me know in the comments below if you try making it this weekend.