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Easy Bolognese Sauce
4.7 from 78 votes

Easy Bolognese Sauce

This Easy Bolognese Sauce blends lean ground beef and Italian sausage with garlic, oregano, and crushed red pepper flakes for a flavorful base. Red wine and crushed tomatoes simmer to deepen the sauce, which is finished with nutmeg, fresh basil, and heavy cream. Tossed with orecchiette pasta and Parmesan cheese, it makes a rich, hearty meal with balanced flavors and a creamy texture.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Calories: 662 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces ground beef lean
  • 8 ounces Italian sausage ground
  • 4 cloves garlic minced
  • 1 tablespoon oregano dried
  • ¼ teaspoon red pepper flakes crushed
  • 1 cup red wine
  • 28 ounces crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon kosher salt
  • 1½ teaspoons black pepper freshly ground
  • 1 pound orecchiette pasta
  • ¼ teaspoon ground nutmeg
  • ¼ cup basil chopped, fresh leaves
  • ¼ cup heavy cream
  • ½ cup Parmesan Cheese grated

Instructions

    Cup of Yum
  1. Heat olive oil in a large (12-inch) skillet over medium-high heat. Add the ground beef and ground sausage and cook, crumbling the meat as it cooks, for 5 to 7 minutes, until cooked through and no longer pink. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
  2. Pour the wine into the skillet, stir to scrape up any browned bits, and cook until reduced by half. Add the crushed tomatoes, tomato paste, salt, and pepper, stirring until combined. Bring to a boil, then lower the heat to maintain a slow simmer, and simmer for 10 minutes.
  3. Meanwhile, bring a large pot of water to a boil, and cook the pasta according to the directions on the box.
  4. While the pasta cooks, finish the sauce. Add the nutmeg, basil, and cream to the sauce and simmer for 8 to 10 minutes, stirring occasionally, until thickened. When the pasta is cooked, drain and toss with the sauce. Add the grated Parmesan cheese and toss well. Serve with additional Parmesan cheese and fresh basil.

Notes

  • For a less greasy sauce, use lean ground beef (90%-93% lean).
  • Sweet or mild Italian sausage works well in this recipe.
  • Dry red wines like cabernet sauvignon, merlot, or pinot noir are recommended if using wine.
  • If omitting wine, use water or chicken broth to deglaze the pan to capture browned bits.
  • Small pasta shapes such as shells can replace orecchiette.
  • Romano cheese can be used instead of Parmesan.
  • This recipe doubles easily for larger servings.
  • Cooked sauce can be cooled and frozen in a freezer-safe container for up to 4 months.

Nutrition Information

Calories 662kcal (33%) Carbohydrates 70g (23%) Protein 29g (58%) Fat 26g (40%) Saturated Fat 9g (45%) Cholesterol 73mg (24%) Sodium 1820mg (76%) Potassium 930mg (20%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 675IU (14%) Vitamin C 14.9mg (17%) Calcium 196mg (20%) Iron 4.9mg (27%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 662

% Daily Value*

Calories 662kcal 33%
Carbohydrates 70g 23%
Protein 29g 58%
Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 73mg 24%
Sodium 1820mg 76%
Potassium 930mg 20%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 675IU 14%
Vitamin C 14.9mg 17%
Calcium 196mg 20%
Iron 4.9mg 27%

* Percent Daily Values are based on a 2,000 calorie diet.