Italian Sausage Bolognese Recipes

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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

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.

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.

EASY ITALIAN SAUSAGE AND RIGATONI



Easy Italian Sausage and Rigatoni image

An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
  • Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
  • Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g

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

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.

ITALIAN SAUSAGE BOLOGNESE



Italian Sausage Bolognese image

This is a succulent Pasta dish, ready withinh 45 minutes. Use Pappardelle or Fettuccine pasta. The best Italian sausages blend with Porcini Mushrooms and Provolone cheese to give an authentic pinch of Italy to your dinner ... it is better than Restaurants, guaranteed!

Provided by apinchofitaly

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Gently stew the finely chopped celery, carrot and onion in a saucepan with oil, add the Italia sausage meat (just take the skin off the sausages) and brown well.
  • Pour in the dry white wine and once is complitely evaporated add the porcini mushrooms previously soaked in lukewarm water and chopped and the sliced chestnut mushrooms.
  • Add 1 cup of the hot broth and the tomato paste and simmer gently for 15 minutes, seasoning with salt and pepper if needed
  • Meanwhile, bring to a boil in a large pot of water to which you have added salt and cook the pasta al dente, drain and stir it with sauce, blending with ¾ of your grated Auricchio Provolone cheese.
  • Serve your Italian Sausage ragout Pappardelle with Porcini Mushrooms and Provolone hot, sprinkled with the remaining Provolone.

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