Meaty Italian Bolognese Sauce

Meaty Italian Bolognese Sauce

Meaty Italian Bolognese Sauce

 

This Meaty Italian Bolognese sauce is meaty, saucy and perfect for the Mouthwatering Italian Lasagna Recipe. I suggest you make it the day before you plan on making the Lasagna unless you want to be in the kitchen all day long. This definitely is not a quick meal but it sure is a delicious one.

If you choose to leave the sausage and ribs out at the end instead of adding them back into the sauce ( we love a nice thick meaty sauce ) only add 1 can of crushed tomatoes instead of 2.

In a large stockpot, sweat onions and garlic until translucent, soft and fragrant in about 2 tablespoon  olive oil on low heat. Add in and brown sausage, then remove from pot to drain on paper towels. Stir in ground beef, breaking it up and scrambling it thoroughly so the crumbles are small, fine pieces.

Drain off the oil and fat from the beef, Add the sausages back in. Stir in tomato paste, water and crushed tomatoes on medium heat. Stir in the seasonings and 1 tablespoon of olive oil and bring to a boil. Add the side ribs and reduce to simmer, stirring occasionally.

mouthwatering Italian lasagna

Allow to cook for a minimum of 2 to 4 hours. Remove from heat and allow to cool. Sauce will be thick. Remove the sausage and pork to a bowl. In food processor, ground the meat and add back to the sauce. Use this for an Italian Lasagna.

meaty Italian bolognese sauce
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Bolognese Sauce
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 
Course: Sauce
Cuisine: Italian
Servings: 12 servings
Ingredients
  • olive oil
  • 1 pound ground beef lean
  • 6 Italian sausage halved
  • 6 meaty boneless side ribs
  • 6 ounce tomato paste
  • 6 ounce water
  • 2 large cans crushed tomatoes
  • 5 cloves garlic minced
  • 1 small yellow onion diced
  • 2 tablespoon sugar
  • pinch dried oregano
  • pinch thyme
  • pinch basil
  • pinch marjoram
  • pinch sage
  • pinch garlic powder
  • 2 bay leaves
  • salt and pepper to taste
Instructions
  1. In a large stockpot, sweat onions and garlic until translucent, soft and fragrant in about 2 tablespoon  olive oil on low heat

  2. Add in and brown sausage, then remove from pot to drain on paper towels

  3. Stir in ground beef, breaking it up and scrambling it thoroughly so the crumbles are small, fine pieces.

  4. Drain off the oil and fat from the beef

  5. Add the sausages back in

  6. Stir in tomato paste, water and crushed tomatoes on medium heat

  7. Stir in the seasonings and 1 tablespoon of olive oil and bring to a boil

  8. Add the side ribs and reduce to simmer, stirring occasionally.

  9. Allow to cook for a minimum of 2 to 4 hours

  10. Remove from heat and allow to cool. Sauce will be thick.

  11. Remove the sausage and pork to a bowl. In food processor, ground the meat and add back to the sauce

Recipe Notes

If you choose to leave the sausage and ribs out at the end instead of adding them back into the sauce ( we love a nice thick meaty sauce ) only add 1 can of crushed tomatoes instead of 2

Do You Leave The Meat In Or Take It Out?



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