Spaghetti Bolognese Sauce (Beef and Italian Sausage)

Subbed smoked sausage for the italian sausage, canned mushrooms for fresh and added 3 shredded carrots. Absolutely the best "homemade" spaghetti sauce I've ever made. Thanks!

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I've been looking for ages for a good homemade spaghetti sauce - I will be using this as my sauce for the foreseeable future - the flavor enhances with time - so I will be making it a few days in advance of when I actually want to use it. Thanks for posting.

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I joined food.com just to post to you! Your recipe is so close to mine I couldn't believe it! I have been perfecting this recipe all my adult life!

I use both bell and sweet red peppers, more oregano, some red hot pepper flakes which gives it a subtle bite to it.... I also find that the cheap red merlots do really well with this variation of spices.. no need to spend a lot of $$ on the wine for cooking (I know the great chefs argue that)...

I just made it this morning and added the cheese and cornstarch to the sauce.. that I had never done before.. and it came out wonderfully!

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Fabulous, thick, hearty bolognese sauce. Instead of thyme and marjoram used oregeno. I did not drain the tomatoes and needed no thickener. The cheese made it a perfect consistency. Really nice and meaty. Made it to my best of 2012.

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Excellent sauce. Not too herby and not too acidic. I skipped the cornstarch step as the sauce was thick enough. Thanks for posting it.

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Easy enough, and turned out great!

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Made this exactly as the recipe read - wouldn't change a thing! Excellent......

I found that the sauce did not need the cornstarch for thickening - the consistency was perfect.

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This sauce was used as a "clean out my freezer and cupboard". I had a small package of veal that I minced in my food processor and some tomato sauce frozen. I did not use the mushrooms or bell peppers, but used grated carrots instead. This recipe is highly seasoned, so you might want to use a bit of caution. As for feeding 6 - 8 people?...I would say it would be more like 10 - 12. This sauce turned out really well and I would probably do this one again. Thanks for sharing

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I loved this sauce !I made a couple of changes to it though to suite my taste . I used 2 bottles of Classico Fire Roasted Tomato and Garlic in it .I also used a mixture of 1/2 pound of hot and sweet italian sausage in it.I used more garlic than it called for.I also skipped the 'rooms.I also skipped the cheese.I drained hamburger and sausage really good.Instead of the olive oil I used the veggie oil that I usually use and it turned out great.My aunt loved this recipe and everyone who tried this loved it.I am planning on making it again this week or next!Thanks for such a great recipe!I hope that you don't mind the changes that I made to it.But, I Love it!!!

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You spend 1.5 hours making a bolognese and there's not one fresh tomato in it... o m g 2 stars.

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Great sauce. I used all sausage and also added some oregano. Nice and thick and full of flavor. The perfect dinner for a cold day.

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We enjoyed this very much! Because I don't like sausage, but the hubby LOVES it, this was a nice compromise for us! I made it exactly as written and wouldn't change a thing! Thanks so much for posting your recipe, it really is fantastic :)

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This is now my family’s favorite Ghetti Sauce recipe. My kids love it and my husband forbade me to prepare our sauce any other way after he had a taste of this recipe. LOVE IT!

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I made this with fresh tomatoes from the garden. About 2 gallons of fresh tomatoes; removed the peels and a quick run through the food processor. Cooked about 4-5 hours and added one small can of paste and doubled the spices. No cornstarch necessary. This has a great meaty consistency and canned up nicely!

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Some of the best spaghetti sauce I've had.

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Tasty, Tasty, Tasty and packed full of Flavor. Keep this recipe handy because you will use it always.

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This was really good! I will try to make lasanga with what is left over (Hope it's enough). I made some adjustments (because I forgot the Italian sausage); I used 1 lb ground beef and 1 lb ground pork (I seasoned it when browning). I used canned tomatoes with juice, added a bay leaf, doubled the garlic, added some onion powder and omitted the marjoram and cornstarch. I also added 1 cup of chopped carrots and one celery, and some milk. Oh I almost forgot the good part: I browned the meat, drained it, sauteed the veggies and dumped everything into my crockpot and left the house. When I got home it was ready and smelled so good. My kids ate this with fruit on the side (their veggies are already inside the sauce)!

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A really lovely pasta sauce. Living in the Uk we don't have Italian bulk sausage, so I used some pork chipolata, which added a great flavour. I also just let it simmer until it had thickened enough, so didn't need to use the cornstarch. Thanks for sharing a great recipe.

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Very, very good! Had to make a few changes - instead of Italian sausage I used more ground beef and 200 g of chopped salami. Also omitted the mushrooms (they don't go down well in this household!) and added a chopped red chili to add a bit of heat. Simmered for an hour and skipped the cornstarch as I found the consistency perfect as it was! Excellent sauce, thank you for sharing!

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This sauce was superb. My husband raved over it, and he's not too big on tomato sauces. The full cup of red wine, (I used a very chocolaty Zinfandel), and the sugar really gave it a fantastic taste. I used 1-1/2 lbs. turkey sausage and left out the ground beef altogether. I let it simmer on the stove for about 3 hours. I didn't need to thicken it with the cornstarch, but I did add the cheeses for their Yum Factor. A keeper! Thanks Pokey!

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