Spaghetti with Easy Bolognese Sauce

Spaghetti with Easy Bolognese Sauce

Made  times

"This meaty pasta sauce with chopped veggies and dry red wine is simmered on the stove and finished with heavy cream for a delicious Italian-inspired meal."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 491 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 979 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Cook sausage, ground beef, onion, carrot, celery, and garlic over medium-high heat in a large pot until sausage and beef are browned. Drain off fat.
  2. Stir tomatoes, tomato paste, wine, Italian seasoning, salt, and pepper into meat mixture. Bring to a boil; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove pot from heat. Stir in whipping cream.
  3. Cook spaghetti according to package directions in a large pot; drain. Serve sauce over hot cooked spaghetti and sprinkle with fresh parsley.
  4. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox(R) Disinfecting Wipes*. Rinse hands once complete.]


  • Tip:
  • To freeze half of the sauce for another meal: Prepare only 8 ounces of the dried spaghetti. After preparing sauce, transfer 1/2 of the sauce (4 cups) to a freezer container. Cover, label and freeze for up to 3 months. To serve, thaw sauce overnight in the refrigerator. Transfer to a saucepan; add 2 tablespoons water. Cover and cook over medium-low heat until heated through, stirring occasionally. Cook remaining dried spaghetti according to package directions.
  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.



This was pretty easy and came together fairly quick. I used shredded carrots and just chopped them a little more. The flavor was decent. I do wish that I could have tasted the leftovers on day 2...

I loved the celery in it. I used 1lb of ground beef and no sausage. In addition I used four fresh tomatoes I added some sugar as it was a little tart. Really easy and although not the best I hav...

This is an outstanding recipe when modified a bit. What makes it different is the carrots and the cream. I recommend sautéing the vegetables separately and eliminating the celery and doubling t...

From around the web