Spaghetti Bolognese Sauce (Beef and Italian Sausage) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Brown ground beef, season to taste with salt and pepper, drain and set aside.
2. 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.
3. Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
4. 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.
5. Simmer on medium low for at least one hour, stirring occasionally.
6. When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
7. 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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