Italian Sausage Bolognese Food

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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

SPICY SAUSAGE BOLOGNESE WITH PAPPARDELLE



Spicy Sausage Bolognese with Pappardelle image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 pound hot Italian sausage, casing removed
3 to 4 cloves garlic, finely chopped
1 small carrot, finely chopped
1 rib celery with leafy tops, finely chopped
1 small onion, finely chopped
1 cup dry red wine
1 cup chicken stock
One 32-ounce can Italian crushed tomatoes
Pinch ground cinnamon
Pinch ground clove
A few grates whole nutmeg
Salt
A few leaves fresh basil, torn
1 cup milk
1 pound pappardelle pasta or other wide-cut flat pasta
Pecorino-Romano, for grating

Steps:

  • In a Dutch oven or medium pot heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the sausage and brown and crumble. Add the garlic, carrots, celery and onions, and cook to soften, 10 minutes. Stir in the wine and let it absorb, then add the stock, tomatoes, cinnamon, clove and nutmeg. Bring the sauce to a bubble. Season with salt, and then stir in the basil. Simmer gently for about 15 minutes, stirring occasionally. Cool the sauce and store for a make-ahead meal.
  • Reheat over medium heat and stir in the milk, cooking until well incorporated.
  • Heat a large pot of salted water to boil, and then cook the pappardelle to al dente. Reserve a cup of the starchy cooking water just before draining the pasta.
  • Return the pasta to the drained pot and toss with half of the sauce and some starchy water. Serve the pasta in shallow bowls topped with extra sauce and some grated Pecorino-Romano.

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.

"REAL" ITALIAN BOLOGNESE SAUCE



After traveling throughout Italy, savoring the fine tastes of Bolognese from the many different regions, I decided to formulate my own. Try it, you'll love it.

Provided by Classic Chef

Categories     Sauces

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 20

1/4 lb bacon
1 medium onion (finely chopped)
1 stalk celery (finely chopped)
1 large carrot (finely chopped)
1 (2 teaspoon) jar garlic or 4 cloves garlic (minced)
4 tablespoons butter or 4 tablespoons margarine
3 tablespoons olive oil
1 lb lean ground beef
1/2-3/4 lb ground pork
1 (8 ounce) can beef consomme
1 cup dry white wine
1 (28 ounce) can s&w italian style crushed tomatoes (or other)
1 teaspoon salt
1/2 teaspoon black pepper
1 -1 1/2 teaspoon rubbed sage
1 tablespoon oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 cup milk (I use 2%)
1 lb small penne pasta

Steps:

  • In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
  • Add onion, celery, carrot, garlic, and bacon.
  • Cook until onions are translucent (about 8 to 10 minutes).
  • Remove bacon and remove fat.
  • Chop lean portions of bacon in small pieces and return to pot.
  • Add Ground beef and ground Pork, and cook until meat loses red, raw color.
  • Raise heat and add wine and consomme.
  • Cook sauce until wine and consomme are mostly evaporated.
  • Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
  • Let cook for approximately 20 minutes.
  • Add crushed tomatoes and bring heat to a boil.
  • Once the mixture comes to a boil, return to simmer.
  • Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
  • About 5 to 10 minutes before serving, add milk.
  • Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
  • Remaining sauce may be frozen for up to two months for future use.

QUICK SAUSAGE BOLOGNESE



Quick sausage bolognese image

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

6 good-quality sausages , skins removed
1 tsp fennel seed
250g pack mushroom , sliced
150ml red wine (optional)
660g jar tomato pasta sauce (we used Loyd Grossman's tomato & chilli)
300g penne
grated or shaved parmesan , to serve

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

CLASSIC ITALIAN BOLOGNESE SAUCE



Classic Italian Bolognese Sauce image

Provided by Food Network

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 13

2 Tbsp olive oil
1 Tbsp unsalted butter
1/4 cup minced pancetta
1 cup minced celery
2/3 cup minced carrot
1/2 cup minced onion
1 lb ground beef chuck
salt & freshly ground pepper to taste
1 cup milk
1/2 cup dry white wine
1 1/2 cups canned plum tomatoes, chopped with liquid
1 lb pasta
freshly grated parmesan cheese-optional garnish

Steps:

  • In a 3 quart saucepan heat oil and butter. Add pancetta and cook for 6 to 8 minutes, or until most of the fat has be rendered. Then add carrots, celery, and onions and saute for 3 minutes. Now add the beef, salt and pepper to taste and cook until the beef is no longer pink. Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated. Add wine and simmer until evaporated.
  • Finally, add the tomatoes and simmer slowly, stirring occasionally, for 2 hours partially covered. It's important to reduce as slowly as possible. If sauce becomes dry, add 1/2 cup water whenever necessary. When almost ready to serve, bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Drain, pat dry and return to the pot. Add your sauce to the past and toss to combine. Transfer to a serving bowl, and serve immediately. Top with freshly grated parmesan cheese if desired.

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