Description
This is the best Bolognese Sauce recipe. It’s rich, hearty, and full of flavor. Ready in less than one hour.
Ingredients
Scale
- 1 pound mild Italian sausage, bulk or casings removed
- 1 pound lean ground beef
- 1 medium yellow onion
- 1 carrot
- 1 stalk celery
- 6–8 garlic cloves, minced
- 1/2–1 teaspoon red pepper flakes
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon balsamic vinegar
- 1/4 cup water
- 1 tablespoon dried parsley
- 2 teaspoons chicken bouillon, crushed cubes, powder, or base
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1 bay leaf
- 1/4 cup chopped basil, or 1 tablespoon dried
- 1/4 cup heavy cream
- Freshly grated Parmesan cheese for serving
- 1 pound pasta, optional
Instructions
- Roughly chop the onion, celery, and carrot. Pulse in a food processor until finely chopped or chop by hand.
- In a Dutch oven, brown the ground beef, sausage, and onion/celery/carrots over medium heat. Add the garlic and red pepper flakes and cook for 30 more seconds. Drain grease.
- Add the remaining sauce ingredients except for the fresh basil and heavy cream.
- Bring to a simmer over medium-high heat, then reduce to low. Simmer uncovered for 30-45 minutes, stirring occasionally until thickened.
- Stir in the heavy cream and fresh basil. Cook an additional 3 minutes. Season to taste with salt, pepper, sugar, or red pepper flakes. Serve with pasta and Parmesan cheese.
Notes
- This recipe makes a generous amount, perfect for freezing.
- Shortcuts are included to reduce prep time.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg