Sugo alla Bolognese (Italian Meat Sauce)

October 24, 2016

Sugo alla Bolognese (Italian Meat Sauce)
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The Italians wrote the book on comfort foods and this Italian Meat Sauce should be a staple in your kitchen. This recipe makes a large amount of meaty sauce so make sure you get out your 6 quart Dutch oven .You can bring this Italian Meat Sauce to a new level by preparing it a few days in advance to give the flavors a chance to mingle.

Make a batch of this for your freezer today for easy, peasy weeknight meals!

Another beautiful thing about this recipe is it holds up perfectly in the freezer so you can have Italian Meat Sauce ready and waiting for a quick weeknight meal. Serve with a simple salad, a loaf of crusty Italian bread and a glass of wine. Bellissimo!

This post contains affiliate links to products I recommend and have personally used myself.

Sugo alla Bolognese (Italian Meat Sauce)

You may also enjoy Marvelous, Moist, Meaty Meatballs! and Lasagne di Cinque Formaggi (Five Cheese Lasagna)

Sugo alla Bolognese (Italian Meat Sauce)

4 hr, 30 Total Time

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Ingredients

  • 3 T. olive oil
  • 2 medium yellow onion, finely chopped
  • 3 cloves garlic, peeled and finely minced
  • 2 c. white mushrooms, cleaned and roughly chopped
  • 2 stalks celery, cleaned and finely chopped
  • 1 large carrot, peeled and finely chopped
  • 2 c. dry red wine, divided
  • 1 ¼ pound ground beef, 85% lean
  • 1 pound bulk sweet pork sausage
  • 1 pound bulk spicy pork sausage
  • 2 (28 oz) cans tomato puree
  • 1 (28 oz) can diced fire roasted tomatoes , undrained
  • 2 (6 oz) cans tomato paste
  • 1 T. oregano , dried
  • 2 t. thyme , dried
  • 2 t. rosemary , dried
  • 2 T. sugar
  • 3-4” Parmesan rind
  • 2 bay leaves
  • salt and pepper, to taste

Instructions

  1. In a large (6 Qt) Dutch oven , heat olive oil over medium heat. Add onion, garlic and mushrooms to pan and cook until onions become soft and mushrooms begin to release liquids, about 4 or 5 minutes. Add celery, carrots and ½ cup wine and continue cooking for 3-4 minutes.
  2. Add crumbled beef and pork to pot and cook over medium heat until no longer pink inside. Remove from heat and carefully drain excess fat from pan.
  3. Return to burner and add tomato puree , diced fire roasted tomatoes , tomato paste , and remaining red wine to Dutch oven , along with oregano , thyme , rosemary , and sugar . Stir to combine. Drop in bay leaves and Parmesan rind and give a quick stir. Cover and simmer on low heat for 3-4 hours, stirring occasionally. If sauce is too thick, add a little water to achieve the desired consistency. If it is too thin, continue cooking until it reaches the thickness you prefer.
  4. Remove bay leaves and Parmesan rind. Season with salt and pepper, to taste.
  5. Serve immediately with your favorite cooked pasta and some cheesy garlic bread. Refrigerate or freeze unused portion within 2 hours.
Cuisine: Italian | Recipe Type: Main Dish

Notes

Crumble up the beef and sausage with your fingers for consistently sized chunks of meat.

7.5
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Do you have a special pasta sauce you love to always have on hand?

See you in the comments,

Simplify Life With Mrs R

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By Mrs. R