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An Easy and Delicious Bolognese Sauce Recipe
Hello friends! Bolognese sauce is one of the most satisfying meat sauces you could ever make. If you are looking for a traditional Bolognese this is NOT your recipe! No Sofrito or beef here! Delicious Spicy Italian Sausage and Mushrooms!!! Serve it with any pasta, use to make an amazing Chili, or to stuff a Bell Pepper, Tomatoes, Onion, or Zucchini. Be sure to Make extra because it freezes beautifully! Be sure to let me know what you think in the comments below.
Recipe Video
Recipe Ingredients
- 2 tbs Extra Virgin Olive Oil
- 1 ½ lbs Spicy Italian Sausage, casing removed
- 1 ½ cup Yellow Onion, diced
- 1 lb Mushrooms, sliced
- 1 tbs Fresh Thyme Leaves, chopped
- 2 tbs Fresh Garlic, chopped
- 2 large cans (28 ounces each can) Peeled Tomatoes, chopped (we use LaValle)
- 1 cup Tomato Puree
- Salt and Pepper to taste
- ¼ cup Parsley Leaves, roughly chopped and the last minute
Recipe Instructions
- In a Dutch oven, heat a little oil and add the sausage when hot, brown the sausage, constantly breaking it up while it cooks so you have small uniform golden brown crumbles (This could take 10/15 minutes).
- Remove the sausage from the pan and drain any extra fat if appropriate.
- In the same pan or another pan, heat the remaining olive oil. Add the onion and sweat them for 2 to 3 minutes. Add the mushrooms and sweat them for 2 to 3 minutes or however it takes to eliminate ALL the water. Add the garlic when fragrant, add chopped tomatoes and tomato puree add the sausage back into the pot, bring to boil and let simmer slowly for about 1 ½ hour.
- Adjust Sat and Pepper, if needed.
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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How do you freeze your sauce?
Yes! For certain! 😊
This recipe is a staple in my house. I use a slow cooker and make a big batch that my wife and I can freeze and enjoy over several weekends. I do add some Carrots and Celery though.
Love all your videos JP!
This is what is for supper tomorrow for the children and teens. I tell them about you, and they watch me and your videos. They won’t let me forget a thing!
I explain why you do it the way you do (like eliminating water from mushrooms or why certain tomatoes are better than others, how to chop though I don’t let them do it yet, and how to grate. Cheese or other things. When we are done and have watched, they are so hungry. Right after school bus arrives! 1700 hours. I have prepped other side dishes already. They learn not EVER to touch hot pans or pots and how to never hand a knive to anyone without it facing down. I explain chef teaches me and I am teaching you. ABout 10-15 a few times a week if they text me. Life skills that the teens have lost and just eat fast food. When they go to University, they will know what to do.
Awesome to hear! Thank you! 😊