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Beef and Sausage Bolognese with Fresh Basil and Parmesan Recipe

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4.2 from 8 reviews

This hearty Beef Bolognese with Sausage recipe combines ground sweet Italian sausage and lean ground beef simmered with aromatic soffritto vegetables, white wine, tomato paste, and beef stock, finished with a touch of half-and-half for creaminess. A rich, flavorful sauce served best over long pasta like tagliatelle or fettuccine and garnished with fresh basil and Parmesan cheese. Perfect for a comforting family dinner.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Ingredients

Vegetables and Aromatics

  • 1 medium or large onion, chopped
  • 4 medium carrots, diced small
  • 2 large celery stalks, diced small
  • 4 cloves garlic, finely chopped

Meat and Dairy

  • 4 tablespoons salted butter
  • 2 tablespoons olive oil
  • 1 pound ground sweet Italian sausage (can use hot sausage for a spicy dish)
  • 1 pound lean ground beef (85% or 90% lean)
  • 1/2 cup half and half (can use fat-free if desired)

Liquids and Seasonings

  • 1 cup white wine (Sauvignon Blanc preferred, red wine can be used)
  • 6 ounces tomato paste
  • 1 1/2 cups beef stock
  • 1 pinch salt
  • 1/8 teaspoon black pepper
  • 4-8 fresh basil leaves

To Serve

  • Pasta (tagliatelle, pappardelle, or fettuccine recommended)
  • Grated Parmesan cheese

Instructions

  1. Prepare vegetables: Peel and chop the onion and set it aside. Rinse the carrots, peel them, trim off the ends, and dice finely. Rinse the celery, remove any dirt, and dice small. Peel and finely chop the garlic cloves.
  2. Cook soffritto: In a 12-inch skillet over medium-high heat, melt the butter with olive oil. Add the chopped onion, diced carrots, celery, and garlic. Stir and cook until the vegetables are tender and the carrots are soft, forming a flavorful soffritto base.
  3. Brown the meat: Add the ground sweet Italian sausage and lean ground beef to the skillet. Break up the meat with a wooden spoon, and cook over medium heat, stirring occasionally, until no pink remains. Drain excess liquid if there is an abundance, leaving some for flavor.
  4. Add wine: Stir in the cup of white wine using a clean spoon. Bring to a boil, then reduce heat and simmer for five minutes until the wine has mostly evaporated.
  5. Add remaining ingredients: Stir in tomato paste, beef stock, half and half, salt, and black pepper. Bring the sauce to a boil, then lower heat to a simmer. Cover the pot but prop the lid open with a wooden spoon to allow gentle evaporation during cooking.
  6. Simmer sauce: Let the sauce simmer gently for 45 minutes, stirring occasionally to prevent sticking. If serving with pasta, start cooking the pasta about 15 minutes before the sauce finishes.
  7. Add basil and season: Roll the basil leaves into a cylinder, then slice into thin ribbons. Stir most of the basil into the sauce, reserving some for garnish. Taste and adjust salt and pepper as needed.
  8. Serve: Spoon the Bolognese sauce generously over cooked long pasta such as tagliatelle, pappardelle, or fettuccine. Top with grated Parmesan cheese and garnish with fresh basil ribbons if desired.
  9. Store leftovers: Refrigerate leftover sauce and pasta separately for up to four days. Warm them separately before combining to prevent dryness of the Bolognese sauce.

Notes

  • For a spicier version, substitute sweet Italian sausage with hot Italian sausage.
  • Using a wooden spoon to prop the lid during simmering helps moisture escape slowly and concentrates the sauce flavor.
  • Drain excess liquid from the browned meat if necessary, but leaving some enhances the sauce's richness.
  • Half and half adds creaminess; fat-free can be used to reduce calories.
  • Serve immediately with freshly grated Parmesan for best flavor.
  • Storing pasta and sauce separately keeps pasta from absorbing too much sauce and becoming mushy.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipesvibe.com/beef-and-sausage-bolognese-with-fresh-basil-and-parmesan-recipe/