CREAMY SAUSAGE BOLOGNESE RECIPE BY TASTY
Here's what you need: olive oil, small onion, carrots, celery, garlic, italian sausages, ground sirloin, salt, pepper, tomato paste, italian seasoning, red wine, crushed tomato, beef broth, bay leaves, parmesan cheese, heavy cream, penne pasta, parmesan cheese
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 19
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 69 grams, Fat 28 grams, Fiber 4 grams, Protein 32 grams, Sugar 11 grams
TWISTED SAUSAGE BOLOGNESE SAUCE
A twist on the traditional Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise). Which is a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce, but authentic recipes have only a small amount of tomato concentrate. This recipe uses sausage instead of the beef and crushed tomatoes in place of the paste then simmered down to intensify the flavors. In the sauce are healthy ingredients your picky eaters will never know are there. This freezes well so make the whole recipe and store in small amounts using for topping pasta, pizza dough or to dip bread into it. But you can cut the recipe down if you like. But you will be sorry. ;).
Provided by Rita1652
Categories Sauces
Time 2h30m
Yield 14 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot brown sausage, breaking into small pieces.
- Once browned remove to a paper towel lined dish to remove excess fat.
- Add olive oil just to coat bottom of pot.
- Saute the carrots through mushrooms about 10 minutes.
- Add the garlic and arugula stir in and cook 1 minute.
- Season with salt, pepper, sugar, parsley, basil, and oregano.
- Add wine and reduce 5 minutes.
- Add crushed tomatoes.
- Simmer 1 hour.
- Stir in half and half.
- With an immersion blender give a quick blend if needed to give the sauce an even texture.
- Simmer over very low heat for 1/2-1 an hour. Stirring through out simmering.
- Serve over pasta. Garnish with additional basil and top with a generous amount of grated Parmigiano cheese.
- Manga Manga.
Nutrition Facts : Calories 171.6, Fat 10.8, SaturatedFat 3.9, Cholesterol 22, Sodium 458.6, Carbohydrate 13.1, Fiber 3.1, Sugar 1.9, Protein 6.9
SPAGHETTI BOLOGNESE SAUCE (BEEF AND ITALIAN SAUSAGE)
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.
Provided by Pokey in San Antonio
Categories Sauces
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef, season to taste with salt and pepper, drain and set aside.
- 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.
- Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
- 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.
- Simmer on medium low for at least one hour, stirring occasionally.
- When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
- When cheese is incorporated, and sauce has thickened, serve over your choice of pasta or use as a meat filling for lasagna.
QUICK SAUSAGE BOLOGNESE
Pasta, sauce, and sausages, what could be a better combination? The sausage meat adds great flavour to a simple dish
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds (there's no need to add any oil). Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften. Stir in the wine now, if using, bubble for 1 min, then add the tomato sauce and heat through until bubbling.
- Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between four plates, finishing with a little parmesan.
Nutrition Facts : Calories 657 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 2.98 milligram of sodium
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