Italian Sausage Bolognese Recipes

CLASSIC ITALIAN BOLOGNESE SAUCE

Steps:

• In a 3 quart saucepan heat oil and butter. Add pancetta and cook for 6 to 8 minutes, or until most of the fat has be rendered. Then add carrots, celery, and onions and saute for 3 minutes. Now add the beef, salt and pepper to taste and cook until the beef is no longer pink. Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated. Add wine and simmer until evaporated.
• Finally, add the tomatoes and simmer slowly, stirring occasionally, for 2 hours partially covered. It's important to reduce as slowly as possible. If sauce becomes dry, add 1/2 cup water whenever necessary. When almost ready to serve, bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Drain, pat dry and return to the pot. Add your sauce to the past and toss to combine. Transfer to a serving bowl, and serve immediately. Top with freshly grated parmesan cheese if desired.

SPICY SAUSAGE BOLOGNESE WITH PAPPARDELLE

Steps:

• In a Dutch oven or medium pot heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the sausage and brown and crumble. Add the garlic, carrots, celery and onions, and cook to soften, 10 minutes. Stir in the wine and let it absorb, then add the stock, tomatoes, cinnamon, clove and nutmeg. Bring the sauce to a bubble. Season with salt, and then stir in the basil. Simmer gently for about 15 minutes, stirring occasionally. Cool the sauce and store for a make-ahead meal.
• Reheat over medium heat and stir in the milk, cooking until well incorporated.
• Heat a large pot of salted water to boil, and then cook the pappardelle to al dente. Reserve a cup of the starchy cooking water just before draining the pasta.
• Return the pasta to the drained pot and toss with half of the sauce and some starchy water. Serve the pasta in shallow bowls topped with extra sauce and some grated Pecorino-Romano.

"REAL" ITALIAN BOLOGNESE SAUCE

Steps:

• In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
• Add onion, celery, carrot, garlic, and bacon.
• Cook until onions are translucent (about 8 to 10 minutes).
• Remove bacon and remove fat.
• Chop lean portions of bacon in small pieces and return to pot.
• Add Ground beef and ground Pork, and cook until meat loses red, raw color.
• Raise heat and add wine and consomme.
• Cook sauce until wine and consomme are mostly evaporated.
• Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
• Let cook for approximately 20 minutes.
• Add crushed tomatoes and bring heat to a boil.
• Once the mixture comes to a boil, return to simmer.
• Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
• About 5 to 10 minutes before serving, add milk.
• Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
• Remaining sauce may be frozen for up to two months for future use.

SPAGHETTI BOLOGNESE SAUCE (BEEF AND ITALIAN SAUSAGE)

Steps:

• Brown ground beef, season to taste with salt and pepper, drain and set aside.
• Cut link sausage up into meatball size pieces, brown, drain, and set aside. I use Thomasville Hot. If making sauce for lasagna, remove sausage from casings and brown with the ground beef.
• Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
• Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Omit mushrooms if making sauce for lasagna.
• Simmer on medium low for at least one hour, stirring occasionally.
• When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
• When cheese is incorporated, and sauce has thickened, serve over your choice of pasta or use as a meat filling for lasagna.

QUICK SAUSAGE BOLOGNESE

Steps:

• Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds (there's no need to add any oil). Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften. Stir in the wine now, if using, bubble for 1 min, then add the tomato sauce and heat through until bubbling.
• Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between four plates, finishing with a little parmesan.

CREAMY SAUSAGE BOLOGNESE RECIPE BY TASTY

Steps:

• In a large pot, set on medium heat, add the olive oil and sauté the onions, celery, carrots, and garlic until they are soft, about 10-15 minutes.
• Add garlic and cook for an additional 2-3 minutes.
• Add the ground beef and the sausages. Season with salt and pepper, and break up the meat with a spoon and frying until no longer pink.
• Next, add the tomato paste, Italian seasoning, and red wine. Stir and reduce until the wine has almost completely evaporated.
• Now add all the remaining ingredients, except the parmesan and cream. Stir to ensure everything is well mixed.
• Simmer for 30 minutes to 3 hours. The longer the simmer, the deeper and more concentrated the flavor.
• Stir in the parmesan and cream to the sausage bolognese.
• Add the cooked pasta to the sauce.
• Serve with more parmesan, if desired.
• Enjoy!