Ingredients

4 tablespoons olive oil, divided

1 pound piece mortadella (Bologna), cut into 1⁄2-inch dice

6 cloves garlic, thickly sliced

1⁄4 teaspoon red pepper fl akes

3⁄4 cup diced onion

3⁄4 cup white wine

1 cup Tomato Sauce

3⁄4 cup cream

2 cups Chicken Stock

4 tablespoons Parmesan cheese

1-2 tablespoons chopped fresh parsley

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Makes 3 Cups

Printable Version

In a large deep sauté pan over medium-high heat add 2 tablespoons olive oil and the diced mortadella. Sauté, stirring over medium-high heat for approximately 5 minutes, until the mortadella pieces brown. Add the remaining oil, garlic, red pepper fl akes, and onion. Cook for approximately 5 minutes, stirring as it cooks.

Add the white wine and stir, dislodging brown bits at the bottom of the pan. Cook until wine is reduced to a glaze, 3 to 4 minutes. Add the Tomato Sauce, cream, and Chicken Stock. Bring to a boil then simmer for 15 to 20 minutes. Stir in Parmesan cheese and parsley.