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.

Course Main Course

Cuisine Italian

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

Prep Time 25

Cook Time 4

Total Time 4 25

Servings

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.

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