17 Reviews of Spaghetti Bolognese Sauce (Beef and Italian Sausage)

From: Chef PotPie

On Jul 19, 2006

This sauce was superb. My husband raved over it, and he's not too big on tomato sauces. The full cup of red wine, (I used a very chocolaty Zinfandel), and the sugar really gave it a fantastic taste. I used 1-1/2 lbs. turkey sausage and left out the ground beef altogether. I let it simmer on the stove for about 3 hours. I didn't need to thicken it with the cornstarch, but I did add the cheeses for their Yum Factor. A keeper! Thanks Pokey!

From: Audrey M

On Mar 16, 2007

Tasty, Tasty, Tasty and packed full of Flavor. Keep this recipe handy because you will use it always.

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!!!

From: PollyJo

On Oct 4, 2007

I made this with fresh tomatoes from the garden. About 2 gallons of fresh tomatoes; removed the peels and a quick run through the food processor. Cooked about 4-5 hours and added one small can of paste and doubled the spices. No cornstarch necessary. This has a great meaty consistency and canned up nicely!

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

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.

From: Jorja Jones

On Nov 7, 2007

This is now my family’s favorite Ghetti Sauce recipe. My kids love it and my husband forbade me to prepare our sauce any other way after he had a taste of this recipe. LOVE IT!

From: stormylee

On Jul 21, 2006

Very, very good! Had to make a few changes - instead of Italian sausage I used more ground beef and 200 g of chopped salami. Also omitted the mushrooms (they don't go down well in this household!) and added a chopped red chili to add a bit of heat. Simmered for an hour and skipped the cornstarch as I found the consistency perfect as it was! Excellent sauce, thank you for sharing!

From: Fairy Nuff

On Jul 17, 2006

Excellent bolognese recipe!! Unfortunately I didn't have any Italian sausage so I diced two chorizo and fried them until they released most of the fat, drained and then added to the recipe. I simmered the sauce over a low heat for 3 and 1/2 hours and found it had thickened enough so left out the cornstarch and cheese step. I fed four people with this recipe and have enough left-over sauce to freeze and make a lovely lasagne. A tasty recipe that I will use again, thanks Pokey!

From: Gerry

On Mar 13, 2006

We loved this sauce, the sausage making for quite a change from our usual spaghetti sauce and one we really enjoyed. Had a large bag of mushrooms needing to be used so I was extra generous with the mushrooms. Other then that I made as posted, this was just right for our tastes. Great sauce to be spooning over spaghetti! Will definitely make this again. Thank you for sharing.