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Bolognese sausage pasta sauce recipe

Bolognese sausage pasta sauce recipe

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This is basically a Bolognese sauce made with sausages instead of mince. It's thick and really savoury and tastes even better the next day. Use in lasagne or serve with pasta.

66 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 450g Italian sausages, or your favourite kind
  • 4 spring onions, chopped
  • 225g fresh mushrooms, sliced
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 500g passata
  • 1 (400g) tin chopped tomatoes
  • few tablespoons tomato puree, or to taste
  • 120ml water
  • 120ml red wine
  • 1 teaspoon dried chilli flakes
  • 2 tablespoons caster sugar (optional)
  • salt and pepper to taste

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Heat olive oil in a large frying pan over medium-high heat. Cook garlic until it browns. Place sausage in frying pan with garlic; cook until evenly brown.
  2. Stir in mushrooms, basil and oregano; cook 5 minutes. Stir in passata, chopped tomatoes and tomato puree. Then add water, red wine, dried chilli flakes and sugar. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 1 hour.

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Reviews & ratingsAverage global rating:(64)

Reviews in English (54)

by Coot226

This was a Great Sauce!!! I used italian link sausage, sliced and browned with the garlic. I used portabella mushrooms because that is what I had. I used 1/4 cup of wine and 3/4 cup water. I used less wine because I only had red cooking wine and I know it is stronger and saltier then regular red wine.Update- I made this again and had everything except used Italian diced tomatoes and got brave and used the half cup of Red cooking wine and it was super - It makes the perfect amount of sauce. Thank you for sharing your recipe-06 May 2008

by Staci

This sauce rocks! I followed the recipe to a "T" (doubled) - except for the simmering step, I threw it all in the crockpot on low for several hours. SO Delicious! We will be making this sauce often!-11 Apr 2011

by koko

My family LOVED this sauce,it will be a favorite.I followed it exactly except I used hot Italian sauage and no need for red pepper flakes.Thanks to Staci for suggesting the crockpot.Thanks for the recipe Carliey. Karen-23 Jul 2011

Classic Bolognese Sauce (Stovetop, Instant Pot, and Slow Cooker Instructions)

Learn three ways to make Classic Bolognese Sauce with instructions for the stovetop, Instant Pot, and slow cooker. This traditional Italian red sauce is savory, rich, and full of flavor.

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Learn three ways to make Classic Bolognese Sauce with instructions for the stovetop, Instant Pot, and slow cooker. This traditional Italian red sauce is savory, rich, and full of flavor.

We love going back to the classic recipes, because they do not disappoint. This traditional red meat sauce requires a long simmer, but it is worth the time to really bring out those flavors. We know that sometimes there just isn’t the time, so we’ve got you covered with slow cooker and instant pot instructions as well.

History Lesson: Bolognese sauce comes from the city of Bologna, Italy in the late 1800s. Outside of Italy, ‘Bolognese sauce’ often refers to any tomato based sauce with minced beef or pork. However, in Bologna it is taken quite seriously and a very specific recipe is used. The local government even gave their stamp of approval! Our recipe follows along closely with the official government-approved recipe. We love the additional flavor that herbs bring, so we do offer additional variations.

My simple bolognese sauce uses garlic, onions, ground beef, tomato paste, Italian herbs, bay leaves and chicken stock. That's it!

The best thing about this is that we tend to always have all these ingredients in the store cupboard or fridge, and just need to buy the ground beef.

Sometimes (if I'm not cooking it for the kids) I will toss in a few sliced mushrooms and a glass of red wine, if I happen to have a bottle open.

I like to use homemade chicken bone broth as my stock as it adds a really yummy flavor and extra goodness. But you can use any stock - shop bought or stock cube is fine.

If you like the idea of spaghetti bolognese with vegetables, then feel free to add some finely chopped carrots and celery with the onions. These are actually both used in the traditional bolognese sauce mentioned above.

I also sometime stir in a couple of spoonfuls of my pasta sauce with hidden vegetables if I have some in the fridge, just to add in few extra vitamins.

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I have made this sauce many times and it is always a crowd pleaser. I usually (but not always) grind the pork and beef myself so that the meat is a bit chunkier than store-ground meat. My only change / addition is I always add 1/4 lb of chopped pancetta to the meat mixture. I use a big can of pureed San Marzano tomatoes. Don't drain the fat, use all the white wine called for, and definitely use the fresh grated nutmeg. Finally, cooking it long and slow in a cast iron dutch oven (at least 4 hours total) produces a rich, deep, tangy flavor. The sauce is equally good over or mixed with pasta or as the meat filling for lasagna made with bechamel. Enjoy!

Here are my tweaks: added 5 garlic cloves to veggies. Sautéed veggies for a good 15-20 minutes as well as the meat. Once meat was browned I reduced wine before the milk to really infuse the wine flavor and to deglaze the bottom of my le creuset. I also used white pepper and a little black pepper. Grated fresh nutmeg win the milk gives the sauce a nice depth of flavor. I remembered from a few other recipes, chefs putting leftover Parmesan rinds in their sauce. Whole foods actually sells them since I didn't have any on hand. Oh boy was that delicious. Last little tweak was a sprinkle of crushed red pepper flakes. Oh and I did simmer mine for 3 hours (I made double the recipe). Sauce was thick, rich and well balanced. With the few changes, this was super delicious.

I grew up in Rome and prepare a lot of Italian dishes. I totally disagree with a comment that you Never put cheese on top. Freshly grated Parmesan at the very end is what will make this dish more flavorful. They never use milk in a bolognese sauce. Italians rarely use milk in anything. Use a beef bouillon cube. Tear a fresh basil leaves to sprinkle on top with the Parmigiano. If I have tasty tomatoes, I use them with the canned Cento peeled tomatoes. Always half pork half beef ground.

I've made this so many times, it's become a household staple. And it keeps getting better. My thoughts: 1. Use fresh farmer's market tomatoes instead of canned. Throw em in a food processor and puree then add to the pot. Makes the sweetest sauce ever. 2. Switch meat ratio to 3 parts pork to 1 part beef. Yum. 3. I use salt and (often white) pepper twice a few pinches when I add the tomatoes, and then again before serving, if needed. Gives this hearty sauce a bit more zest.

Good enough,but two points. First, what fire of Hades is needed to brown a pound of meat in roughly two minutes? Try ten. Second, I like others thought this needed a bit more tomato -- whether more whole tomatoes, tomato sauce, tomato paste, or extra pasta sauce, it appeared a bit dreary as written.

I tried this again without changing anything, and it was just as good as the first time I had made it. One thing I may do next time I make it, tomorrow, is to blend the tomato sauce to smooth it out a bit. Definitely a keeper though, as I use this sauce for a lasagna base, over polenta, etc.

We thought this was just okay. A bit bland. we added some balsamic vinagrette and also some beef broth and grated parm to liven it up a bit. that definitely helped.

Very very good. I used whatever I had on hand to make this: I didn't have carrot, but I added crimini mushrooms, and subbed turkey for the meat. I also roasted my own tomatoes in the over, then blended them and added them to the veggie/meat/milk/wine mixture. Also subbed red wine for white. Simmered for the 1h15 min, and it turned out really nice. I would love to try this again without having to change anything.

I make this recipe a lot for my family, and it's always a hit. Even though it takes some time, it's very simple to prepare. Instead of using ground pork and ground chuck, I use a blend of ground beef and ground veal.

A good Bolognese. I browned the meat separately and poured off the fat before mixing with the sauteed veggies. I used half and half instead of milk and cut the white wine in half. But at the end I added a tablespoon of balsamic vinegar to brighten up the flavor. Next time I will try the recommended amount of wine. I also bubbled the pureed tomatoes separately to reduce a bit before stirring everything together to get a jump start on reducing the sauce.

good, but just tasted like a standard meat sauce. nothing outstanding. maybe this is exactly what its supposed to be. i guess i was looking for something more like ragu that you get in good italian restaurants. i did add some dried thyme, used red wine instead of white, and drained a lot of the fat. ok, but will probably keep looking for a good bolognese.

Quick, easy and wonderfully tasty. I've tried many more complicated bolognese sauces and never found one as good. Yum.

Awesome recipe, modified a little: just used ground beef (draining excess juices while frying - cooked beef first with clove of garlic, then took out and did the veg also with clove of garlic), changed the white wine for red and added 1 tblsp tomato paste + 1 cup chicken stock, when adding the tinned tomatos. best one yet - my son even wants it for breakfast!!

I made this with ground chicken. It was incredible. I threw red pepper flakes in with the nutmeg, used an entire can of tomato paste at the end (didn't have enough time to let it sit and simmer to reduce) and threw in a splash of red wine with the tomatoes. Next time I'll add an extra carrot and celery rib. delicious.

I love this dish. I used it to woo my girlfriend, then again, months later, to win over her family. Be sure to use the freshly grated whole nutmeg, it makes a big difference and you'll be glad to have some on the spice rack.

i cooked the sauce according to directions. i'm a 'taster' so i'm constantly tasting during the process. it seemed bland, but i thought i should just wait. well, it was still bland after two hours. the milk and nutmeg made me think of lasagne, which made me think of bechemel--so i added about 1/2 cup bechemel sauce. it made it creamier and generally improved the sauce. not outstanding, but not bad! lots of work for just 'not bad' though.

This recipe came out tasting quite authentic. Bolognese always falls a little to the bland side for my taste, but this was well-balanced and elegantly mild. I added a couple of garlic cloves to the vegetables as well as a half-can of tomato paste and two chicken livers to the tomatoes before blending to make it a touch zestier and creamier. Will make it again, but definitely in the winter next time!

This is my go-to pasta sauce. I make quadruple batches and freeze it in many small tupperwares for easy weeknight dinners. I've made this sauce as-is, but I've also made it with other meats I've had on hand. I'm trying to use up a bunch of venison so my last several batches have been an equal combination of ground chuck and ground venison. This recipe is simply a standout.

I make this as written, but I add a can of tomato sauce. I find it too meaty otherwise. My six-year-old INHALES it. I prefer something creamier. richer. but. my six-year-old INHALES it. I have a double-batch sitting in my freezer.

I just made this and here are my tweaks: 1) I added about 1/2 a can of tomato paste that I had in the fridge to the meat after browning. 2) I seasoned with nutmeg, salt, pepper, a bay leaf and some dried oregano. I added all these seasonings to the meat and tomato paste mixture before adding any liquids. 3) I used red wine, and added it before the milk. It turned out hearty, flavourful and delicious -- a definite keeper recipe. It looks like the kind of thing that will freeze really well and will work great as a lasagna sauce.

I've made this 3 times. Decent recipe, although I made a few changes based on other comments: 1) Used meatloaf mix (veal+pork+beef). 2) Added a few cloves of garlic. 3) A bit before the pasta is al dente, drain and add some sauce so that the sauce cooks into the pasta. 4) Cook this on bare simmer as long as you can manage, 3-4 hours is not too long.

I used a combination of hot Italian turkey sausage and ground beef because that's what I had in the freezer, and it turned out delicious.

Very flavourful sauce. Used all lean meat and added a couple of minced garlic cloves. Had no celery so had to omit that. Only skim milk and light creme in the fridge so I used 1/2 cup each. Flexible recipe and still tasted great.

this is simly delicious! My only suggestion would be this: a minute or two before the pasta reaches the al dente point (so, still fairly undercooked), drain it, leaving about an inch or two of pasta water in the bottom of the pot with the pasta. Add several large scoops of the pasta sauch (probably about a cup or two) and stir. Cook the pasta to completion in this mixture. The flavour saturates the pasta, and you don't have the problem of a wonderful sauce trying to mask the bland, mealy flavour of plain pasta. Trust me - this really makes a difference.

So easy to make and so tasty. As another reader suggested, I used bison instead of the pork and beef then served it topped with parmesan shavings.

  • 3 tablespoons extra-virgin olive oil
  • ¼ cup grated carrot
  • ¼ cup grated onion
  • 1 pound lean ground beef
  • 8 ounces sweet Italian sausage, casings removed
  • 2 tablespoons tomato paste
  • 3 cloves garlic, sliced
  • ¼ cup dry red wine
  • 1 (28 ounce) can crushed tomatoes
  • ¾ teaspoon ground pepper
  • ½ teaspoon salt
  • 1 pound fresh pasta, such as fettuccine
  • 3 tablespoons finely chopped fresh basil
  • 3 tablespoons finely chopped fresh parsley, plus more for garnish
  • ½ cup grated Grana Padano cheese

Put a large pot of water on to boil.

Meanwhile, heat oil in another large pot over high heat. Add carrot and onion and cook, stirring, for 1 minute. Add beef and sausage and cook, breaking up the meat with a wooden spoon and reducing the heat if it starts to stick to the pan, until no longer pink, about 5 minutes. Stir in tomato paste and garlic cook, stirring, for 2 minutes. Add wine and cook, scraping up any browned bits, until it's mostly evaporated, about 2 minutes. Stir in tomatoes, pepper and salt. Reduce heat to maintain a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes.

Cook pasta in the boiling water, stirring to prevent sticking, until al dente, 2 to 3 minutes. Reserve 1/2 cup of the water. Drain the pasta.

Add the pasta, basil and parsley to the sauce. Add enough of the reserved pasta water to loosen the sauce to your liking. Serve topped with cheese and more parsley, if desired.

To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.

Pasta Bolognese

Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering. Add the onion, carrot, celery and pancetta and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Scrape the vegetable mixture into a large bowl.

Add the remaining 3 tablespoons of olive oil to the saucepan and heat until just shimmering. Add the beef, veal and pork and cook over moderately high heat until just barely pink, about 5 minutes. Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in the tomatoes and their juices, the chicken stock, thyme and bay leaf. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderately low heat for 1 hour. Discard the bay leaf. Stir in the heavy cream and cook the sauce just until heated through.

In a large pot of boiling salted water, cook the pasta until al dente. Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and pass the Parmesan at the table.

LEARN HOW: Pasta with Classic Bolognese Sauce

A rich and silky Bolognese sauce is the king of pasta sauces. Making one with complex flavors takes some time, but most of it is hands-off. Technique and time are important to success here, so don’t be tempted to take shortcuts to speed up the process.

1. SAUTÉ THE AROMATICS IN BUTTER: Melt 3 tablespoons unsalted butter in a Dutch oven and cook the finely chopped onion and minced carrot and celery until softened.

WHY? Sautéing the aromatics is the first step in developing layers of flavor for this sauce. Cooking them in butter rather than oil adds rich flavor.

2. ADD THE MEATLOAF MIX: Stir in 12 ounces meatloaf mix and salt and cook, breaking up the meat until it is no longer pink, about 3 minutes.

WHY? A combination of ground beef, veal, and pork makes this sauce especially complex the veal adds delicacy while the pork makes it sweet.

3. STIR IN THE MILK AND SIMMER: Add 1 cup whole milk and simmer until it evaporates and only the rendered fat remains, about 10 minutes.

WHY? Adding whole milk provides just enough dairy flavor to complement the meat, and adding it ahead of the wine is best because the meat is more tender and can absorb it better.

4. STIR IN THE WINE AND SIMMER: Add 1 cup dry white wine and simmer until it evaporates, about 10 minutes.

WHY? The acidity of the wine balances the richness of the meat and adds further depth to the sauce.

5. ADD THE TOMATOES AND COOK 3 HOURS: Drain 1 can of whole tomatoes, then chop the tomatoes and add them and the reserved juice to the pot. Simmer the mixture over low heat until the liquid has evaporated, about 3 hours.

WHY? Canned whole tomatoes taste far better in this sauce than crushed and have the added benefit of the tomato liquid, which helps keep the sauce from scorching. The long simmering time tenderizes the meat and builds flavor.

6. FINISH WITH BUTTER AND PASTA COOKING WATER: Add 2 tablespoons butter to the cooked pasta along with the sauce, and toss to combine. Season with salt and pepper to taste and add pasta cooking water as needed to adjust the consistency.

WHY? At the end of the cooking time we enrich the sauce by swirling in a couple tablespoons of butter. The starchy pasta water makes it easy to adjust the consistency of the sauce so it combines perfectly with the pasta.

How to Make Goron Ramsay Bolognese Sauce

The Recipe takes a small package of ground beef with a few basic ingredients and turns them into something worthy of the most elegant parties with friends and family.

Step 1. To start, you first halve onion.

Step 2. Now with a grater start Grating the onion along with the carrot, make sure to keep your fingers back don’t cut your finger.

Step 3. Saucepan on high heat and add a Tbsp. Olive Oil to a saucepan

Step 4. Once saucepan is heating, you now add the grated onion and carrot into the saucepan, and using a wooden spoon you want to start sweat off excess moisture from carrots by stirring and moving the saucepan. You’d want to produce to a certain degree of a puree that enhances a little body and develops the bolognese sauce.

Step 5. Now Lightly seasoning with salt and pepper to the grated onion and carrot combination.

Step 6. Add the two garlic cloves by crushing using garlic crusher if you have. If you do not have a garlic crusher, use the back of your knife and place the garlic clove underneath the blade and pound on the edge and dice it after into smaller pieces) and add it into the saucepan.

Step 7. Add in your dried Oregano

Step 8. Get your saucepan active using the spoon the point is not to brown the vegetables but to lightly sweat it off.

Step 9. Use the spoon to make a little well in the center of the saucepan and add in your minced beef and quickly get it moving in the saucepan.

Step 10. Once the mince has sweated off, create the little well in the center of the saucepan again and add in your tomato puree. It will give the bolognese a little tangy, slightly acidic taste, which is all too recognizable with Bolognese sauce.

Step 11. Add in your Red Wine, now the amount to add is entirely arbitrary, and I’d almost say to hazard a guess as to how thick you’d like your sauce to be, and it’s your prerogative to add in as liberally as you’d like!

Step 12. Lower the heat and reduce the Red wine to a syrup which would give your sauce more body and strengthen its flavor profile

Step 13. It’s time to add in your chopped tomatoes and fold them into the awesome goodness you’ve created in your saucepan.

Step 14. Add in your Worcestershire sauce, that gives your bolognese a little heat and spice while darkening the minced meat.

Step 15. Let the mixture simmer for 5-6 minutes

Step 16. To give your bolognese a little more enriched flavor, add in your full cream milk to give it that smooth, silky finish.

Easy Bolognese Sauce Recipe


Roasted Roma Tomatoes (optional):

  • 4oz pancetta
  • 1 Lb Prime ground beef
  • 1 Lb ground sausage
  • 1 onion, finely minced
  • 4 celery stalks, finely minced
  • 3 carrots, peeled & finely minced
  • 5 cloves of garlic, minced
  • 1 tsp oregano
  • 4oz tomato paste
  • 28oz crushed tomatoes (preferably San Marzano)
  • 1 cup of red wine
  • 1 cup of milk
  • ¼ cup of heavy cream
  • 1 tsp salt
  • ½ tsp pepper
  • 2 bay leaves
  • 1 parmesan rind
  • ½ cup of parmesan cheese


  1. Pre-heat the oven to 425 degrees. Cut the roma tomatoes into quarters, spread in one layer on a sheet pan and toss with extra virgin olive oil & salt. Roast for 15 minutes. Once cool, blend in the food processor.
  2. While the roma tomatoes are in the oven, take out the food processor to chop the onion, carrots & celery if you have one. Otherwise just chop really finely.
  3. Over medium high heat, add the pancetta to a Dutch oven or large pan over medium heat and cook until the oils release and the pancetta starts to crisp. Once the pancetta is crispy, remove from the pan. Add beef and sausage to the pot and continue to cook until brown, breaking up the meat with the back of a wooden spoon. Once slightly brown, remove from the pan and set aside with the pancetta.
  4. Turn the heat to medium in the same pot without cleaning, add celery, onion & carrots. Add more olive oil if you need to. Cook on medium low for 5-10 minutes until the veggies begin to soften.
  5. Once the veggies are soft, add the garlic, oregano and tomato paste, cook for 30 seconds, combining all the ingredients. Add canned tomatoes and roma tomatoes. Let that heat up, add back the cooked meat & combine. Once heated, add red wine, milk, heavy cream, bay leaves & parmesan rind.
  6. Bring to a boil, reduce to simmer and simmer on low for 2-4 hours stirring occasionally.
  7. After 2-4 hours, add parmesan cheese. Stir to combine the sauce. Serve over pasta with freshly grated parmesan cheese and fresh basil.

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Homemade Bolognese Sauce Recipe using Store-Bought Pasta Sauce

One of my favorite Italian pasta sauces in the world is Bolognese Sauce. It’s meaty, filling, and oh so satisfying, especially when paired with my favorite Italian pasta noodle – pappardelle noodles.

I love the texture of the pappardelle noodle. It’s a broad, flat noodle that’s similar to lasagna noodles (except much shorter). It has a nice bite and it just elevates bolognese sauce. If you can’t find pappardelle noodle at the store, fettuccini noodles would be a nice substitute.

Back to my homemade Bolognese Sauce! I absolutely love, love, love this sauce. It’s so rich, full of flavor, and slow simmered on the stove. This recipe uses store-bought pasta sauce – mostly because I was in a hurry and had no canned tomatoes or tomato paste in my house. However, if you have a fully stocked pantry, you can use canned tomatoes and tomato paste to make this recipe. You’ll just have to slow simmer it for 2-3 hours to reach the same consistency and depth of flavor.

Making Bolognese sauce is a labor of love. It requires a lot of patience! Even though I’ve quickened the simmering time by using store-bought pasta sauce, you’ll have to wait around a lot.

You have to wait for the beef fat to get re-absorbed into the meat mixture. You have to wait for the wine to reduce. Then, there is the slow simmering time. But try not to skip any of these steps – the result will be a meat sauce that is packed full of flavor and is so delicious that you’ll want to eat the entire pot in one day.

Bolognese Sauce is one of my specialities. Every since I discovered how to make it – with lots of trial and error (and once I totally burnt the bottom of the pan), my bolognese have gotten better and better. And TRUST ME – this recipe has been tried over and over again. It is SO good.