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Creamy Sausage Bolognese

by Claire Nolan featured in 6 Unforgettable Pasta Recipes In Red Sauce


for 8 servings

  • 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 (455 g)
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons
    tomato paste
  • 1 tablespoon
    italian seasoning
  • ½ cup
    red wine (120 mL)
  • 28 oz
    crushed tomato (795 g)
  • 16 oz
    beef broth (455 mL)
  • 2 bay leaves
  • 1 cup
    parmesan cheese (100 g)
  • ½ cup
    heavy cream (120 mL)
  • 1 lb
    penne pasta, cooked to box instructions (500 g)


  • parmesan cheese, shavings
    Calories 813
    Fat 41g
    Carbs 66g
    Fiber 4g
    Sugar 10g
    Protein 39g

Estimated values based on one serving size.



  1. 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.
  2. Add garlic and cook for an additional 2-3 minutes.
  3. 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.
  4. Next, add the tomato paste, Italian seasoning, and red wine. Stir and reduce until the wine has almost completely evaporated.
  5. Now add all the remaining ingredients, except the parmesan and cream. Stir to ensure everything is well mixed.
  6. Simmer for 30 minutes to 3 hours. The longer the simmer, the deeper and more concentrated the flavor.
  7. Stir in the parmesan and cream to the sausage bolognese.
  8. Add the cooked pasta to the sauce.
  9. Serve with more parmesan, if desired.
  10. Enjoy!




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