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Nutrition Facts
Serving Size 1 (541g) Recipe makes 6 servings
Calories 665
Calories from Fat 345		(51%)
Amount Per Serving		%DV
	Total Fat 38.4g	59%
	Saturated Fat 13.1g	65%
	Monounsaturated Fat 17.7g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.7g
Cholesterol 97mg		32%
Sodium 2740mg		114%
Potassium 1986mg		56%
Total Carbohydrate 40.5g		13%
	Dietary Fiber 7.6g	30%
	Sugars 22.2g
Protein 36.2g		72%
detailed view... how is this calculated?

Spaghetti Bolognese Sauce (Beef and Italian Sausage)

Recipe #152433 | 1½ hours | 30 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Pokey in San Antonio, TX
Jan 19, 2006

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.

SERVES 6 -8 (change servings and units)

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

Directions

1
Brown ground beef, season to taste with salt and pepper, drain and set aside.
2
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.
3
Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
4
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.
5
Simmer on medium low for at least one hour, stirring occasionally.
6
When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
7
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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Featured Reviews for This Recipe

From: Abby Girl

On Jul 21, 2009

This sauce was used as a "clean out my freezer and cupboard". I had a small package of veal that I minced in my food processor and some tomato sauce frozen. I did not use the mushrooms or bell peppers, but used grated carrots instead. This recipe is highly seasoned, so you might want to use a bit of caution. As for feeding 6 - 8 people?...I would say it would be more like 10 - 12. This sauce turned out really well and I would probably do this one again. Thanks for sharing

1 person found this review helpful

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From: doogsteroflove

On Mar 16, 2009

I've been looking for ages for a good homemade spaghetti sauce - I will be using this as my sauce for the foreseeable future - the flavor enhances with time - so I will be making it a few days in advance of when I actually want to use it. Thanks for posting.

1 person found this review helpful

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From: Chef #Dukefan

On Oct 2, 2008

I loved this sauce !I made a couple of changes to it though to suite my taste . I used 2 bottles of Classico Fire Roasted Tomato and Garlic in it .I also used a mixture of 1/2 pound of hot and sweet italian sausage in it.I used more garlic than it called for.I also skipped the 'rooms.I also skipped the cheese.I drained hamburger and sausage really good.Instead of the olive oil I used the veggie oil that I usually use and it turned out great.My aunt loved this recipe and everyone who tried this loved it.I am planning on making it again this week or next!Thanks for such a great recipe!I hope that you don't mind the changes that I made to it.But, I Love it!!!

1 person found this review helpful

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From: Jeff #631750

On Mar 1, 2008

You spend 1.5 hours making a bolognese and there's not one fresh tomato in it... o m g 2 stars.

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