Bolognese is a classic Italian meat sauce that is loved all over the world. They are some variations between recipes, but a true bolognese sauce starts with sautéed celery, carrots and onions slow simmered in a red wine sauce with beef, Italian sausage and tomatoes. Add a bit of cream, parmesan and fresh parsley and you will have a thick, comforting sauce that you are going to absolutely love.
Let’s get this started…
To begin, gather 1 tablespoon of extra virgin olive oil, 1 pound of ground beef, 1 pound of ground italian sausage, 3/4 cup of diced celery, 3/4 cup of diced carrots, 3/4 cup of diced yellow onion, 4 minced cloves of garlic, 2 tablespoons of tomato paste, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of sweet paprika, 1/2 teaspoon of red pepped flakes, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 cup of a good red wine, 35 ounces of whole tomatoes and 3/4 cup of heavy cream.
Start by adding about a tablespoon of extra virgin olive oil into a large braiser or wide skillet and place it over medium to medium high heat. Add the beef and italian sausage and cook until it is browned and broken into small pieces. Once the meat is cooked through, transfer it onto a plate and set it aside for now.
Reduce the heat to medium and add the diced celery, carrots and onions. Cook for about 5 minutes or until the carrots begin to soften and the onions are turning translucent.
Next, add 4 cloves of minced garlic, 2 tablespoons of tomato paste, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of sweet paprika, 1/2 teaspoon of red pepped flakes, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and stir until everything is combined.
Cook over medium heat for about 60 seconds, stirring consistently.
Add 1 cup of red wine and use a wooden spoon to work up all of the browned bits off of the bottom of the braiser.
Bring the red wine up to a simmer and simmer for 3 minutes or until the wine begins to reduce and thicken a bit.
Add the browned beef and italian sausage and a 35 ounce can of whole, peeled tomatoes into the braiser. Stir to combine and crush the tomatoes into small pieces with a wooden spoon.
Bring the sauce up to a simmer.
Stir in 3/4 cup of heavy cream and reduce the heat to medium low.
Simmer your bolognese, uncovered, for 90 minutes. Watch the heat and adjust, if necessary, to maintain the low simmer. If the sauce thickens too much, add a splash of beef stock.
Your bolognese should be thick and super flavorful after simmering for 90 minutes. When you are ready to enjoy, make some of your favorite pasta (I highly recommend a thick pappardelle or tagliatelle) and toss it in a few ladles of bolognese garnished with finely shredded parmesan and fresh parsley.
This sauce is so warm, hearty and comforting. The beef and italian sausage is super tender and the sauce is truly delicious. The tomatoes add just a hint of sweetness, the red wine adds great depth of flavor and the garlic and vegetables break down into the best texture thats add an interesting bite and yet another layer of deliciousness.
The cream is the real star in bolognese though. Although there is only 3/4 of a cup in this big braiser full of bolognese, it is just enough to set this meat sauce apart from any others. Some recipes call for milk to be used in bolognese, but I started using heavy cream a while ago and never looked back. It adds richness and the slightest hint of tang that I (and everyone I make this for) absolutely love.
The next time you are wanting, needing or hankering for a big bowl of italian comfort food, make yourself some bolognese… you will be so glad that you did…
Beef & Italian Sausage Bolognese
Ingredients
- 1 tablespoon of extra virgin olive oil
- 1 pound of ground beef
- 1 pound of ground italian sausage
- 3/4 cup of celery, diced
- 3/4 cup of carrots, peeled, diced
- 3/4 cup of yellow onion, diced
- 4 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of sweet paprika
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of red wine
- 35 ounces of whole, peeled tomatoes
- 3/4 cup of heavy cream
- beef stock (if necessary)
- 1 cup parmesan, finely shredded
- 1/2 cup fresh parsley, finely chopped
Instructions
- Place 1 tablespoon of olive oil into a large braiser and place it over medium to medium high heat
- Add 1 pound of ground beef and 1 pound of ground italian sausage into the braiser and cook until browned and cooked through
- Transfer the browned meat into a bowl and set aside for now
- Add the diced celery, carrots and onion into the braiser and cook until softened (about 5 minutes)
- Add 4 cloves of minced garlic, 2 tablespoons of tomato paste, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of sweet paprika, 1/2 teaspoon of red pepped flakes, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper into the braiser and stir until they are fully combined with the softened vegetables
- Cook for 60 seconds stirring consistently
- Add 1 cup of red wine into the braiser and use a wooden spatula to work up all of the browned bit from the bottom of the braiser
- Bring the wine up to a simmer and let it simmer until it begins to reduce and thicken (about 3 minutes)
- Add the browned beef back into the braiser and stir to combine
- Add 35 ounces of tomatoes and stir to combine and break them down to small pieces
- Bring the sauce back up to a simmer
- Once simmering, whisk in 3/4 cup of heavy cream
- Simmer uncovered for 90 minutes
- Serve over pasta and garnish with finely shredded parmesan and finely chopped parsley
