Mama Marie’s Bolognese
Photography by James Tran for Edible San Diego
Every dish tells a tale of where we come from, who we love, and how we come together. This dish comes to us from Shira Bliss and was selected as the cover photo for issue 79.
“This recipe was submitted in loving memory of Marie Theresa Vild. Our dear Mama Marie passed away this year. We never knew how she made her delicious and highly sought-after bolognese sauce. Born into an Italian family, we figured there were some secret ingredients in Mama M’s recipe. Many of us daughters tried to duplicate her recipe, yet we could never quite replicate the deliciousness of her celebrated dish. It wasn’t until she was gone that her handwritten recipe was found. May her rich legacy never die. Mangia, mangia!”
Read more about all three 2025 Cook the Cover recipes, chefs, and find expert tips in
» Recipes from the Heart
Food for Cook the Cover generously sponsored by Jimbo’s. A special thank you to MIHO creative event studio for generously hosting the Cook the Cover test kitchen.
SELECTED BY JEFF ROSSMAN from Terra Catering
For Jeff Rossman, some dishes speak louder than others. “I’m a sucker for bolognese,” he says.
“I love simple, flavorful food—and this one was a no-brainer.” A longtime admirer of Italian cuisine, Rossman helped select this season’s featured recipes. Although he wasn’t able to test Mama Marie’s Bolognese due to a work emergency, he was moved by the heartfelt story behind it and knew it was a dish that deserved to be shared. As one of San Diego’s farm-to-table pioneers, Rossman spent over 27 years at the helm of Terra. Today, he runs Terra Catering & Events, where he continues his mission to highlight local ingredients and craft memorable meals. For Rossman, great food is about more than flavor: It’s about bringing people together, whether over a plated dinner or a bowl of something timeless, like bolognese.
Originally published in issue 79.
Ingredients
SERVES 10–12
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 large white onion, chopped
- 1 package fresh basil, chopped
- 2 pounds lean ground meat, tri-tip, or 6 Italian sausages
- 3 28-ounce cans tomato sauce (ready-cut with basil)
- 1 12-ounce can tomato paste
- 1 28-ounce can tomato purée
- 1⁄2 bunch parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Italian seasoning to taste
- 4 bay leaves
- 1 teaspoon red pepper flakes
- 1⁄2 cup red wine
- 2 carrots, thinly sliced
- 1 lemon, juiced
- 1 teaspoon ground anise
Make a the bolognese
- Heat olive oil in a large pan over medium heat and infuse with garlic, onion, and basil for 2 minutes.
- Add the meat of your choice and sear for an additional 2–3 minutes, allowing the meat to brown slightly.
- Add all the tomato ingredients, parsley, oregano, rosemary, salt, pepper, Italian seasoning, and bay leaves. Stir well to blend the flavors.
- Use the empty tomato paste can to measure 1 can of water, and the large tomato sauce can for an additional can of water. Add both to the sauce and mix thoroughly.
- Let the sauce simmer on low heat for about 3 hours, stirring every 15–20 minutes to prevent sticking.
- After 30 minutes of cooking, stir in red pepper flakes and red wine for depth of flavor.
- One hour before serving, add thinly sliced carrots, fresh lemon juice, and ground anise. This will allow the carrots to melt into the sauce and enhance its sweetness. Serve with your favorite cooked pasta.
