Bolognese Spaghetti Sauce With Sausage Ground Beef Food

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HEARTY RAGU BOLOGNESE



Hearty Ragu Bolognese image

My robust ragu combines ground beef, sausage and chicken. Serve it over any type of pasta or baked or fried polenta. It's even good on its own with a slice of hot, buttered garlic bread. -Caroline Brody, Forest Hills, New York

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 2-1/2 quarts.

Number Of Ingredients 17

2 medium onions, coarsely chopped
2 celery ribs, coarsely chopped
1 medium carrot, coarsely chopped
4 garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon ground nutmeg
1 pound ground beef
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds bulk Italian sausage
1 cup dry white wine
1 can (14-1/2 ounces) beef broth
1/2 pound boneless skinless chicken breasts
2 cups heavy whipping cream
3 cans (6 ounces each) tomato paste
Hot cooked pasta

Steps:

  • Place onions, celery, carrot and garlic in a food processor; pulse until finely chopped. In a Dutch oven, heat oil and butter over medium heat. Add vegetable mixture and nutmeg; cook and stir 6-8 minutes or until vegetables are softened., Add beef; cook 6-8 minutes longer or until beef is no longer pink, breaking up beef into crumbles. Stir in salt and pepper. Remove with a slotted spoon; discard drippings from pan., In same pan, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Return beef mixture to pan. Stir in wine. Bring to a boil; cook and stir until wine is evaporated. Add broth and chicken breasts; return to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken; cool slightly. Finely chop chicken., Add cream and tomato paste; bring to a boil, stirring occasionally. Return chicken to pot; reduce heat and simmer, covered, 3-4 hours or until flavors are blended, stirring occasionally. Serve with pasta.

Nutrition Facts : Calories 461 calories, Fat 35g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 712mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

FUSILLI PASTA WITH GROUND SAUSAGE BOLOGNESE SAUCE



Fusilli Pasta With Ground Sausage Bolognese Sauce image

Make and share this Fusilli Pasta With Ground Sausage Bolognese Sauce recipe from Food.com.

Provided by Super San Mateo Che

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb fusilli
1/2 large yellow onion, chopped
2 garlic cloves, minced
2 tablespoons butter
1 lb hot ground sausage
1 (14 1/2 ounce) can diced tomatoes
0.5 (12 1/2 ounce) jar tomato sauce, any flavoring
1/2 cup chicken broth
2 tablespoons heavy cream
2 tablespoons italian seasoning
2 tablespoons flat leaf parsley, chopped
1/2 cup parmesan cheese, grated
salt and pepper

Steps:

  • In a large skillet over medium heat, melt butter.
  • Add onion and saute for 3 minutes. Add garlic and cook for another 2 minutes until onions are soften.
  • Add ground sausage. Separate the sausage and cook until browned, approximately 7 minutes.
  • Add canned tomatoes, mariana sauce, chicken broth. Bring to a boil and reduce heat to simmer on low for approximately 20 minutes.
  • While sauce is simmering, cook pasta according to package instructions until al dente. Drain pasta.
  • Add heavy cream, italian seasoning, parsley and salt and pepper to taste. Cook for another 2 minutes to blend.
  • Toss pasta into sauce. Serve in bowls and top with parmesan cheese.

Nutrition Facts : Calories 990.8, Fat 49.9, SaturatedFat 20.7, Cholesterol 122.8, Sodium 1415.6, Carbohydrate 95.5, Fiber 6, Sugar 8.7, Protein 38.5

CREAMY SAUSAGE BOLOGNESE RECIPE BY TASTY



Creamy Sausage Bolognese Recipe by Tasty image

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

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
salt, to taste
pepper, to taste
2 tablespoons tomato paste
1 tablespoon italian seasoning
½ cup red wine
28 oz crushed tomato
16 oz beef broth
2 bay leaves
1 cup parmesan cheese
½ cup heavy cream
1 lb penne pasta, cooked to box instructions
parmesan cheese, shavings

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

SPAGHETTI BOLOGNESE



Spaghetti Bolognese image

In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Madeline, had to say about this bolognese dish: ""My dad makes the sauce fresh. It takes awhile, so we don't have it very often. But it's so good when we do!"

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h

Yield 4 to 6 (plus extra sauce)

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
1 1/2 pounds ground beef chuck
1 1/2 pounds ground veal
1/2 pound ground mild Italian sausage
2 white onions, chopped
2 carrots, chopped
6 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1/2 cup tomato paste
1 small bunch thyme
1 sprig rosemary
1 cup dry red wine (or use beef stock)
2 cups beef stock
2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand
1 3-inch piece pecorino romano cheese rind, plus shaved cheese for topping
1 pound spaghetti

Steps:

  • Heat a large Dutch oven over high heat. Add the olive oil, then the beef, veal and sausage; cook, breaking up the meat, until very well browned, 8 minutes. Remove the meat to a plate, leaving the fat in the pan.
  • Pulse the onions, carrots and garlic in a food processor until the size of small pebbles. Add to the fat in the Dutch oven and cook, stirring, until soft, 6 to 8 minutes. Season with salt and pepper. Return the meat and any juices to the Dutch oven. Stir in the tomato paste and cook, stirring, until brick red, about 10 minutes.
  • Tie the thyme and rosemary together with kitchen twine. Add the wine to the Dutch oven and cook until reduced by half, 3 to 4 minutes. Add the stock, tomatoes, herb bundle and cheese rind. Cover and simmer over medium-low heat until thickened, about 1 1/2 hours. Season with salt and pepper.
  • About 20 minutes before serving, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and toss with some of the sauce. Top with shaved cheese. Refrigerate the leftover sauce for up to 3 days or freeze up to 1 month.

FRESH PASTA WITH 20 MINUTE SAUSAGE AND BEEF BOLOGNESE SAUCE



Fresh Pasta with 20 Minute Sausage and Beef Bolognese Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1/4 cup grated carrot
1/4 cup grated onion
1/2 pound mild Italian sausage, ground
1 pound ground beef, 80/20
2 tablespoons tomato paste
3 garlic cloves, sliced
1/4 cup red wine
Salt and pepper
1 large (28 ounce) can crushed tomatoes
1/2 pound fresh pasta, such as pappardelle
3 tablespoons minced fresh basil
1/4 cup minced parsley, with some reserved for garnish
Grana Padano cheese, grated, for garnish

Steps:

  • Bring 4 quarts salted water to a boil in large pot.
  • In a large pot on high heat, add extra-virgin olive oil. Add carrot and onion and cook for 1 minute. Add both sausage and ground beef and cook until 3/4 done, about 5 minutes.
  • Add tomato paste and garlic and cook for 2 minutes. Deglaze with wine and reduce for 2 minutes. Season with salt and pepper. Stir in crushed tomatoes and reduce for 10 minutes on medium heat until slightly thickened.
  • Add pasta to water and cook for 2 to 3 minutes, stirring to prevent sticking.
  • Stir in basil, parsley, and pasta and season with salt and pepper. Add pasta cooking water, if needed, to loosen sauce to liking. Garnish with grated cheese and parsley.

SIMPLE BOLOGNESE



Simple Bolognese image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
One 28-ounce can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

Steps:

  • In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

WEEKNIGHT BOLOGNESE



Weeknight Bolognese image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 to 5 servings

Number Of Ingredients 14

2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
  • Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
  • While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

SPAGHETTI BOLOGNESE SAUCE (BEEF AND ITALIAN SAUSAGE)



Spaghetti Bolognese Sauce (Beef and Italian Sausage) image

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

1 lb ground beef
1 lb link Italian sausage
3 (8 ounce) cans tomato sauce
2 (8 ounce) cans tomato paste
1 (14 ounce) can diced tomatoes (drained)
1 1/2 cups onions (diced)
1 cup bell pepper (diced)
1 cup mushroom (sliced)
1 cup red wine
3 garlic cloves (minced)
2 tablespoons olive oil
1 -2 tablespoon sugar
3 teaspoons basil
1 teaspoon black pepper
2 teaspoons marjoram (dried)
2 teaspoons thyme
1 teaspoon salt
1 teaspoon paprika
2 tablespoons mozzarella cheese (grated)
2 tablespoons parmesan cheese (grated)
1 teaspoon cornstarch
1 tablespoon water

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.

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