Beef and Sausage Bolognese

A chunky beef and sausage bolognese sauce served over penne pasta.  This dutch oven bolognese recipe is cooked low and slow for a thick and meaty sauce.

Rich and Chunky Bolognese Sauce Recipe:

• 2 Tablespoons olive oil
• 1 pound mild ground Italian Sausage
• 1 pound ground beef
• 2 celery stalks, diced
• 3 carrots, finely chopped
• 1 onion, finely chopped
• 5 ounces of pancetta, chopped
• 3 Tablespoons tomato paste
• 28 ounce can of diced tomatoes with the juice
• 1 cup of red wine
• 32 ounces tomato sauce
• 4 cups beef broth

• Penne Pasta
• Parmesan cheese, grated

Equipment Needed: 

• Dutch Oven
• Mix and Chopper kitchen tool, optional
• Pasta Cooker

How to make beef and sausage bolognese in dutch oven:

Instructions:

• Heat 1 tablespoons olive oil in a large dutch oven over medium high heat.  Add the Italian Sausage and ground beef, breaking up as it browns.  (we use our handy mix and chopper to easily break up the meats)
• Cook meat until it is no longer pink and brown throughout.  Remove to a plate and cover to keep warm. 
• Add another tablespoon to the dutch oven and add the celery, carrots, onion and pancetta.  Cook for 4-5 minutes until the vegetables are soft. 
• Add the tomato paste, the tomatoes, red wine and beef broth and stir to combine and deglaze the pan.  
• Return the meat to the dutch oven and bring to a gentle boil, stirring to combine. 
• Reduce heat to simmer, cover and cook for 3-4 hours. Check the pot every 30 minutes, stirring and adding more broth if needed to keep the meat covered as it cooks. 
• When the sauce is rich and thick, remove from heat.  This beef and sausage bolognese can be refrigerated up to 2-3 days at this point.  
• Prepare the penne according to the package directions and drain. 
• Serve the penne with topped with plenty of chunky bolognese sauce.  Add shaved or shedded parmesan cheese if desired. 

This recipe makes enough bolognese sauce for 12 people.   So it’s a great idea to refrigerate or freeze half unless you are expecting a big crowd for dinner.  

Other Italian Recipes:

• Chicken Alfredo Baked Ziti 
• Rich Fettuccini Alfredo with heavy cream
• Italian Pasta Fagioli Soup

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Print Recipe

5 from 12 votes

Beef and Sausage Bolognese Sauce

A chunky beef and sausage bolognese sauce served over penne pasta. This dutch oven bolognese recipe is cooked low and slow for a thick and meaty sauce.

Prep Time25 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 25 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: beef and sausage bolognese sauce, Chunky bolognese sauce, dutch oven bolognese

Servings: 12

Calories: 594kcal

Author: Evelyn Osborn

Equipment

• Dutch Oven
• Mix and Chopper kitchen tool
• Pasta Cooker

Ingredients

• 2 Tablespoons olive oil
• 1 pound mild ground Italian Sausage
• 1 pound ground beef
• 2 celery stalks diced
• 3 carrots finely chopped
• 1 onion finely chopped
• 5 ounces pancetta chopped
• 3 Tablespoons tomato paste
• 1 28 ounce can diced tomatoes with the juice
• 1 cup red wine
• 32 ounces tomato sauce
• 4 cups beef broth

To Serve:

• 24 ounces Penne Pasta
• 1 cup Parmesan cheese grated

Instructions

• Heat 1 tablespoons olive oil in a large dutch oven over medium high heat. Add the Italian Sausage and ground beef, breaking up as it cooks. (we use our handy mix and chopper to easily break up the meats)
• Cook meat until it is no longer pink and brown throughout. Remove to a plate and cover to keep warm.
• Add another tablespoon to the dutch oven and add the celery, carrots, onion and pancetta. Cook for 4-5 minutes until the vegetables are soft.
• Add the tomato paste, the tomatoes, red wine and beef broth and stir to combine and deglaze the pan.
• Return the cooked meat to the dutch oven and bring to a gentle boil, stirring to combine.
• Reduce heat to simmer, cover and cook for 3-4 hours. Check the pot every 30 minutes, stirring and adding more broth if needed to keep the meat covered as it cooks.
• When the sauce is rich and thick, remove from heat. This beef and sausage bolognese can be refrigerated up to 2-3 days at this point.
• Cook the penne according to the package directions and drain.
• Serve the penne with topped with plenty of chunky bolognese sauce. Add shaved or shedded parmesan cheese if desired.

Notes

This recipe serves 12 people so it's a great idea to refrigerate or freeze half unless you are expecting a big crowd for dinner. 

Nutrition

Calories: 594kcal | Carbohydrates: 51g | Protein: 26g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1217mg | Potassium: 753mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3009IU | Vitamin C: 9mg | Calcium: 151mg | Iron: 3mg

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