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Perogy Sausage Bolognese

Course 4. Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 People


  • 1 pkg. Pelmen Foods Perogies*
  • 3 tbsp. Olive oil
  • 1 Medium onion finely diced
  • 3 Garlic cloves minced
  • 1 Large carrot peeled and finely diced
  • 1 Large celery stick finely diced
  • 2 tbsp. Unsalted butter
  • 1 lb Quality Italian sausage meat
  • ¾ cup White wine
  • ½ cup Milk
  • 1 can (796ml) Diced tomatoes
  • Fresh ground pepper
  • ¼ cup Fresh basil roughly chopped
  • Parmesan Cheese grated


  • Heat oil in a large sauce pot over medium heat. Add onion, garlic, carrot and celery. Sauté for 8 mins until vegetables are soft and browned, stirring occasionally.
  • Add butter and sausage and cook over medium-high heat until meat has browned 6-8 mins.
  • Add wine and stir until liquid has evaporated. Add milk and stir.
  • Add tomatoes and fresh ground pepper. Stir well and let simmer over low heat for 1-1 ½ hours, stirring occasionally, until tomatoes have melted and sauce has thickened. When sauce has finished, mix in basil.
  • Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.
  • Drain and toss with sauce and top with grated cheese.


Possible Toppings: Sour cream, Crème Fraiche.
*Use any of the savoury Pelmen Foods perogies for this recipe.