Spaghetti Bolognese Sauce Beef and Italian Sausage
Dive into the rich, comforting flavors of Spaghetti Bolognese Sauce with Beef and Italian Sausage, a hearty classic that’s perfect for family dinners or entertaining guests. This slow-simmered sauce combines ground beef and savory Italian sausage with a medley of aromatic vegetables, including finely diced carrots, celery, and onions, for a base bursting with depth. A splash of red wine and a touch of milk enhance its luxurious texture, while herbs like oregano and basil infuse authentic Italian flair. Simmered to perfection in crushed tomatoes and beef broth, this sauce pairs beautifully with al dente spaghetti, creating a satisfying dish that’s both timeless and crowd-pleasing. Don’t forget a final flourish of grated Parmesan cheese to elevate each bite! Perfectly balanced and bursting with flavor, this recipe is a must-have for your collection of comforting Italian-inspired meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 medium carrot, finely diced
- 1 stalk celery, finely diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 0.5 pound Italian sausage, casings removed
- 2 tablespoons tomato paste
- 0.5 cup red wine
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 0.5 cup milk
- 1 pound spaghetti
- 0.5 cup Parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef and Italian sausage to the pot. Cook, breaking apart the meat with a wooden spoon, until browned and no longer pink, about 7-10 minutes.
Push the meat mixture to the sides of the pot and add the tomato paste to the center. Cook the paste for 1-2 minutes, stirring, to deepen its flavor.
Deglaze the pot by pouring in the red wine. Scrape the bottom of the pot to loosen any browned bits and simmer for about 3 minutes until the wine reduces slightly.
Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, salt, black pepper, and the bay leaf. Combine well.
Lower the heat to a gentle simmer. Cover partially with a lid and cook, stirring occasionally, for 1 hour to allow the flavors to meld.
Stir in the milk and let the sauce simmer uncovered for an additional 15-20 minutes. Taste and adjust seasoning if needed.
While the sauce is simmering, bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. Drain and set aside.
Remove the bay leaf from the sauce before serving.
Toss the cooked spaghetti with the Bolognese sauce or serve the sauce ladled over the spaghetti.
Garnish with grated Parmesan cheese, if desired, and serve immediately.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.4 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 224 mg | 17% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
