Creamy Sausage Bolognese
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 (500 g)
salt, to taste
pepper, to taste
2 tablespoons tomato paste
1 tablespoon italian seasoning
½ cup red wine (120 mL)
28 oz crushed tomato (795 g)
16 oz beef broth (455 mL)
2 bay leaves
1 cup parmesan cheese (100 g)
½ cup heavy cream (120 mL)
1 lb penne pasta (500 g), cooked to box instructions
parmesan cheese, shavings
How to Make It
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.
Liquid Measuring Cup
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