Recipe by Contadina®
"Serve this hearty sausage and tomato sauce over spaghetti."
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Italian sausage (casings removed), or ground beef
1 (28 ounce) can
CONTADINA® Crushed Tomatoes
dried basil, crushed
dried thyme, crushed
Shredded carrot and fresh basil (optional)
Great base recipe! I made two (2) batches (slaps forehead ... simply had to as I can never just leave a recipe alone). Original version was good - very good. Modified 2nd batch to suit our tastes with only a few minor changes: used a mixture of 70% beef & 30% spicy italian sausage, added 2 cloves of garlic, really browned the heck out of the meat & veggies (fairly high heat to get all that nice brown goodiness), sub 1/2 c red wine for water, and a squirt of tomato paste (maybe a T ???) just to get it a little more richness. YUMMMM! Thanks so much for recipe... Update: oh yikes - I boiled up some rigatoni, tossed it with the sauce, threw it in a baking dish, covered with cheese and baked for 30" covered, then 10" uncovered ... to die for
The flavor was great but the sauce was watery which made for an unappealing presentation. For the trouble and time I would use a jar before making this again. I like very thick sauce that sticks on the pasta. 3 stars for flavor.
This was delicious!! My two girls (4 and 6) gobbled it up and had no idea they were eating carrots and celery. I added a little garlic and oregano and will add 1/2 c zucchini, green peppers, and mushrooms next time. I also used 1/2 Italian sausage and 1/2 ground beef. DELICIOUS recipe we will make again :)
This bolognese was absolutely AMAZING. . . It was a great combination with the spaghetti.I ran out of the store without celery but it didn't seem to matter much this time. This is definitely something that I will in my bag of tricks.
This was just what I was looking for...a good topping for spaghetti that wasn't too 'saucy.' Wouldn't change a thing.
This is a very good basic recipe, and with a few adjustments and additions it was fantastic! I changed the order of operations a bit to get a smooth sauce with ground meat chunks in it. I sautéed the vegetables in my own chicken stock, and then added the other ingredients. While I had the temperature reduced I used my blender to get rid of any chunks. I then returned to the stove top, added 1 1/2 tsp of minced garlic, and 1/2 cup chardonnay, and salt and pepper to taste. Then I added the cooked ground meat, brought to a boil, then simmered for 45 minutes or so. It came out delicious! I only gave this recipe 4 stars because I had to make so many adjustments to give it flavor. However, the recipe would likely have more flavor if I had used sausage.
This was every bit as good as everyone said it was! I did make one change, I substituted red wine for the water because water doesn't bring anything to the party!
Instead of using the basil and thyme, I used 2 teaspoons Italian Seasoning.
* Percent Daily Values are based on a 2,000 calorie diet.
Bolognese Spaghetti Sauce with Sausage (Ground Beef)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 134
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