I spent a lot of time looking through recipes for a decent yet easy Bolognse sauce. I ended up fusing a few of them together. The longest amount of time is the wait time for the sauce to simmer and blend. I do not use basil in my recipe because my brother is severely allergic to anything using basil and pinenuts. I have begun using this as a basic sauce for all my pasta dishes that include meant: lasagna, baked ziti, spaghetti . . . . This is a VERY forgiving recipe. I hope you like it!

Ingredients

6 serv.

ground beef↗1 lb
bulk sausage↗1⁄2 lb
I use Jimmy Dean Hot sausage
garlic↗2 tablespoons
minced
dried oregano↗2 tablespoons
all-purpose flour↗2 tablespoons
heavy cream↗1⁄2 cup
2% low-fat milk↗1⁄2 cup
wine↗1⁄2 cup
red, white, or pink, as long as it is a wine you would drink
crushed tomatoes↗1
28 ounce
diced tomatoes2
14 ounce
tomato paste↗1
8 ounce
beef broth↗2 cups
can substitute chicken broth
brown sugar↗2 -4 tablespoons

Step-by-step instructions

1
Brown the ground beef and sausage together on medium-high heat.
2
Halfway through browning, add garlic and dried oregano.
3
Continue to brown all the way through, DO NOT DRAIN FAT.
4
Sprinkle flour over meat and stir until flour dissolves and disappears.
5
Add heavy cream and milk, simmer until it all evaporates (this helps make the meat extremely tender).
6
Repeat with wine.
7
Add in all the tomatoes, the tomato paste, and broth.
8
Simmer on low for close to 2 hours.
9
Stir in brown sugar (this is to help cut the sourness and acidity).

Source: food.com

Original recipe ↗

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