“Be exalted in your strength, Lord; we will sing and praise your might. . .” Psalm 21:13
Sausage & Mushroom Bolognese is the epitome of comfort food. It’s one of those hearty, ‘stick to the bones’ kind of sauce. Although it cooks for a few hours, it’s very easy to make. No special ingredients needed but the taste is extra special. It makes a big pot so it’s wonderful to serve for a big family get-together or make it at the beginning of the week and you have a delicious lunch during the week. Either way, you’re going to be very pleased.
Sausage & Mushroom Bolognese would also be a wonderful base to a baked ziti or lasagne. Prepare a big pot and freeze it for later use and you’ll always have dinner ready in no time.
I use Italian Sausage for this recipe. It makes the bolognese so flavorful. The key to this rich and hearty sauce is the length of simmering. You’ll want to eat it before the time but have patience. It will definitely be worth the time spent cooking.
What I really think makes this Sausage & Mushroom Bolognese special is the white wine. I really gives this dish an authentic and rich bolognese taste.
To be honest with you, all you have to do is serve this with a quality pasta and you have the perfect dinner for your family or guest.
Mama Fawn’s Tips:
- Have all your ingredients prepared before starting.
- Not a fan of mushrooms? Omit them and double the meat.
- For all the veggies to cook at the same time, cut all of them the same size.
- I used white wine in this recipe, but red wine will be fine in this recipe.
- You can serve the bolognese with any pasta but ribbon or tube pasta is the best.
- If you do not have heavy cream, half and half or whole milk will be fine.
- If you do not prefer to use wine, you can replace it with beef broth, but the white wine really makes the dish.
- It’s important that this sauce simmers uncovered the whole cooking time. This will help develop the rich flavor.
Sausage & Mushroom Bolognese
Course: DinnerCuisine: ItalianDifficulty: Easy6
servings15
minutes3
hoursThe most delicious pasta sauce ever. . .
Ingredients
1 lb Italian sausage, casings removed
1 carrot, peeled and chopped
1 small onion, chopped
1 stalk celery, chopped
1 lb mushrooms, cleaned, stemmed and sliced
1 ½ tsp salt
½ tsp oregano
1 tbsp minced garlic
1 cup of white wine
1 28 oz. crushed tomatoes
1 8 oz. tomato sauce
2 cups beef broth
¼ cup heavy cream
Directions
- In a dutch oven, brown the italian sausage over medium- high heat; breaking them into small pieces until they are no longer pink. Remove the cooked sausage with a slotted spoon to a bowl lined with paper towels, keeping as much of the oil in the pan. Set aside.
- Add the carrot, celery, onion, mushrooms and salt to the oil in the pan. Cook until the vegetables are soft, stirring occasionally, about 10 minutes or until all the liquid has evaporated.
- Add the garlic and oregano and cook for 1 minute.
- Pour the wine over the vegetables and reduce by half, another 10 minutes. Once the wine has reduced, add the crushed tomatoes, tomato sauce, 1 cup of the beef broth and cooked sausage.. Bring to a boil and then turn down heat to low and simmer uncovered for 1 hour, stirring occasionally. Add the remaining cup of beef broth and let simmer for another 1 ¼ hours uncovered, stirring occasionally. Add the heavy cream and simmer for 15 minutes. Serve over pasta with some grated parmesan. Enjoy!
