Spaghetti Bolognese Sauce Beef And Italian Sausage Recipes

FRESH PASTA WITH 20 MINUTE SAUSAGE AND BEEF BOLOGNESE SAUCE

Fresh Pasta with 20 Minute Sausage and Beef Bolognese Sauce image

Provided by Food Network

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons extra-virgin olive oil
1/4 cup grated carrot
1/4 cup grated onion
1/2 pound mild Italian sausage, ground
1 pound ground beef, 80/20
2 tablespoons tomato paste
3 garlic cloves, sliced
1/4 cup red wine
Salt and pepper
1 large (28 ounce) can crushed tomatoes
1/2 pound fresh pasta, such as pappardelle
3 tablespoons minced fresh basil
1/4 cup minced parsley, with some reserved for garnish
Grana Padano cheese, grated, for garnish

Steps:

Bring 4 quarts salted water to a boil in large pot.
In a large pot on high heat, add extra-virgin olive oil. Add carrot and onion and cook for 1 minute. Add both sausage and ground beef and cook until 3/4 done, about 5 minutes.
Add tomato paste and garlic and cook for 2 minutes. Deglaze with wine and reduce for 2 minutes. Season with salt and pepper. Stir in crushed tomatoes and reduce for 10 minutes on medium heat until slightly thickened.
Add pasta to water and cook for 2 to 3 minutes, stirring to prevent sticking.
Stir in basil, parsley, and pasta and season with salt and pepper. Add pasta cooking water, if needed, to loosen sauce to liking. Garnish with grated cheese and parsley.

CREAMY SAUSAGE BOLOGNESE RECIPE BY TASTY

Creamy Sausage Bolognese Recipe by Tasty image

Here's what you need: olive oil, small onion, carrots, celery, garlic, italian sausages, ground sirloin, salt, pepper, tomato paste, italian seasoning, red wine, crushed tomato, beef broth, bay leaves, parmesan cheese, heavy cream, penne pasta, parmesan cheese

Provided by Claire Nolan

Categories Dinner

Yield 8 servings

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
1 small onion, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
2 italian sausages, casings removed, 1 sweet, 1 hot
1 lb ground sirloin
salt, to taste
pepper, to taste
2 tablespoons tomato paste
1 tablespoon italian seasoning
½ cup red wine
28 oz crushed tomato
16 oz beef broth
2 bay leaves
1 cup parmesan cheese
½ cup heavy cream
1 lb penne pasta, cooked to box instructions
parmesan cheese, shavings

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!

Nutrition Facts : Calories 675 calories, Carbohydrate 69 grams, Fat 28 grams, Fiber 4 grams, Protein 32 grams, Sugar 11 grams

SPAGHETTI BOLOGNESE SAUCE (BEEF AND ITALIAN SAUSAGE)

Spaghetti Bolognese Sauce (Beef and Italian Sausage) image

I've been working on this recipe for years--tweaking and fussing, and I believe it is about ready. My family and friends love it. I also use it as meat sauce filling for lasagna.

Provided by Pokey in San Antonio

Categories Sauces

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

1 lb ground beef
1 lb link Italian sausage
3 (8 ounce) cans tomato sauce
2 (8 ounce) cans tomato paste
1 (14 ounce) can diced tomatoes (drained)
1 1/2 cups onions (diced)
1 cup bell pepper (diced)
1 cup mushroom (sliced)
1 cup red wine
3 garlic cloves (minced)
2 tablespoons olive oil
1 -2 tablespoon sugar
3 teaspoons basil
1 teaspoon black pepper
2 teaspoons marjoram (dried)
2 teaspoons thyme
1 teaspoon salt
1 teaspoon paprika
2 tablespoons mozzarella cheese (grated)
2 tablespoons parmesan cheese (grated)
1 teaspoon cornstarch
1 tablespoon water

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.

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