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Hearty & Easy Sausage Bolognese: Your Ultimate Italian Comfort Food Recipe

There’s nothing quite like the deeply satisfying, rich, and robust flavor of a homemade Bolognese, and this Sausage Bolognese recipe is truly exceptional. It brings all the complex, slow-cooked taste you crave, even with a quicker simmering time than traditional recipes. The secret lies in a generous bounty of fresh vegetables and the intensely savory punch of high-quality Italian sausage, which combine to infuse every spoonful with incredible flavor. When that craving for an authentic, Italian-inspired dinner strikes, this recipe will quickly become your trusted, easy go-to, delivering restaurant-quality taste right to your kitchen table.

A vibrant bowl of Sausage Bolognese served over perfectly roasted spaghetti squash, garnished with generous shavings of Parmesan cheese and fresh basil leaves, ready to be enjoyed.

For years, I meticulously experimented, tweaking ingredients and cooking times, driven by the memory of an unforgettable Bolognese I once had at a quaint Italian eatery. It was a quest to recreate that perfect balance of sweetness, acidity, and umami, a sauce that felt both comforting and sophisticated. Finally, after countless attempts, I’ve cracked the code, achieving a sauce that not only lives up to that memory but, dare I say, surpasses it. This recipe is the culmination of that journey, designed to bring that authentic, rich flavor to your home with surprising ease.

Building Flavor: The Essential Ingredients for Sausage Bolognese

While the list of ingredients for this Sausage Bolognese might appear somewhat extensive at first glance, please don’t let it deter you. Each item plays a crucial role in building the profound depth of flavor that defines a truly great Bolognese. Many of these components are quite affordable, and their collective power transforms simple ingredients into an extraordinary sauce. The philosophy here is all about layering flavors, ensuring that every bite is rich, complex, and utterly delicious. From the aromatic vegetables to the savory sausage and bright tomatoes, every element contributes to an infusion of taste that will make this Bolognese unforgettable.

A beautifully arranged spread of fresh ingredients laid out on a wooden board, including shallots, yellow onions, crimini mushrooms, celery, carrots, garlic cloves, Italian sausage links, red wine, canned San Marzano tomatoes, bay leaves, rosemary sprigs, red pepper flakes, parmesan cheese, and heavy cream, all ready for making Sausage Bolognese.

The magic truly happens as these diverse flavors meld and deepen during the cooking process. The robust Italian sausage brings a spicy, savory backbone, complemented by the sweetness of the onions and carrots, and the earthy notes of mushrooms and celery. Garlic adds an aromatic punch, while San Marzano tomatoes provide a sweet, vibrant acidity. A splash of red wine deglazes the pan, adding another layer of complexity, and fresh herbs like rosemary and bay leaves infuse the sauce with fragrant undertones. Finally, a touch of heavy cream and rich Parmesan cheese create a luxurious, velvety finish, transforming the sauce into a truly gourmet experience. Every single ingredient is essential for this masterful infusion of flavors.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Crafting Perfection: Step-by-Step for Your Sausage Bolognese

Creating this magnificent Sausage Bolognese begins with carefully layering flavors, starting with your aromatic vegetables. First, in a large, heavy-bottomed pot or Dutch oven, you’ll gently cook down a medley of finely chopped shallots, yellow onions, crimini mushrooms, celery, and carrots. The goal here is not just to soften them, but to allow them to release their natural sugars and begin to caramelize, developing a rich, sweet base that is fundamental to the Bolognese’s depth. This initial step, often referred to as building the “soffritto,” is crucial for creating an unparalleled flavor foundation.

A large Dutch oven on the stove with a mixture of cooked mushrooms, onions, celery, and carrots, now translucent and slightly browned, ready for the addition of chopped garlic to deepen the aromatic base.

The same pot now contains the cooked vegetables and garlic, with crumbled Italian sausage added and actively browning, ensuring no pink remains and developing rich, savory flavors.

Once the vegetables are beautifully soft and just starting to brown, you’ll introduce the garlic, allowing its fragrant essence to bloom for just a minute before adding the Italian sausage. Break the sausage apart with a spoon as it cooks, ensuring it browns evenly and thoroughly. It’s important to cook until no pink bits remain, as this golden-brown crust adds incredible umami and texture to the sauce. This combination of browned sausage and caramelized vegetables creates an irresistible foundation for the subsequent layers of flavor.

Next, it’s time for the tomatoes and herbs. Add the San Marzano tomatoes, gently crushing them in your hand as you drop them into the pot to release their sweet, intense flavor. Don’t forget to include all the delicious liquid from the cans! Along with the tomatoes, add the aromatic rosemary sprigs, classic bay leaves, and a pinch of crushed red pepper flakes for a subtle warmth. Stir everything together until well combined, then bring the mixture to a gentle simmer. Allow it to simmer, covered, for a minimum of 20-30 minutes. If you have the luxury of time, let it gently bubble for an hour or even two; the longer it simmers, the more the flavors will deepen and meld, creating an even richer, more complex sauce.

Raw San Marzano tomatoes are being added to the pot of browned sausage and vegetables, with whole bay leaves, fresh rosemary sprigs, and red pepper flakes joining the mixture for simmering.

A close-up view of the rich, red Bolognese sauce simmering in a large pot, with chunks of sausage, cooked vegetables, and visible herbs, creating a deeply flavorful and aromatic concoction.

After your sauce has simmered beautifully and thickened to a luxurious consistency, it’s time for the final touches that elevate it to creamy perfection. Before proceeding, remember to remove the bay leaves and rosemary sprigs – they’ve imparted their wonderful flavors and served their purpose. Then, stir in the heavy cream and a generous helping of freshly grated Parmesan cheese. This addition adds an incredible richness and a velvety texture, bringing all the flavors together harmoniously. Allow it to simmer for just another 5 minutes to fully integrate. This exquisite sauce is now ready to be served over your favorite cooked pasta, such as tagliatelle, pappardelle, or rigatoni, or for a lighter, gluten-free option, drape it over perfectly roasted spaghetti squash. Both options are absolutely fantastic! And of course, finish with another sprinkle of fresh Parmesan and a scattering of finely chopped fresh basil, if you have it, for an added burst of freshness and color.

A hand adding a swirl of rich heavy cream and a sprinkle of grated Parmesan cheese into the simmering Sausage Bolognese sauce in a large pot, signifying the final luxurious touches.

A delectable serving of creamy Sausage Bolognese generously ladled over roasted spaghetti squash strands, beautifully topped with a sprinkle of fresh Parmesan cheese and vibrant green basil leaves, presented for a mouthwatering meal.

Expert Notes & Tips for the Perfect Bolognese

To achieve the ideal texture for this robust sauce, I highly recommend chopping all the vegetables quite small. This allows them to soften and melt into the sauce, contributing their flavor without being overtly chunky. For an even smoother consistency, or if you’re trying to subtly incorporate more vegetables, especially for picky eaters, toss all the prepped veggies (shallots, onions, mushrooms, celery, and carrots) into a food processor. Pulse them until they are very finely minced. The recipe will perform just as beautifully, and all those fantastic flavors and essential nutrients from the vegetables will be perfectly hidden within the rich sauce, making it a delicious stealth health boost!

When it comes to tomatoes, the choice truly makes a difference. I’m a firm believer in using San Marzano plum tomatoes, and for good reason—they are simply THE BEST for Italian sauces. Their balanced sweetness, low acidity, and tender flesh create an unparalleled base. They typically come whole in the can, so be sure to crush each one vigorously in your hand as you add them to the pot. They break up incredibly easily and release all their wonderful juices, which should also be added to the sauce. This simple action helps build an authentic, rich tomato flavor.

Incorporating red wine into Bolognese adds a layer of sophisticated depth and complexity. My rule of thumb for cooking with wine is simple: use something you would genuinely enjoy drinking. You only need a small amount for the recipe, which will deglaze the pan and lend its tannins and fruity notes to the sauce, while the alcohol cooks off. The best part? You’ll have the rest of the bottle to enjoy alongside your delicious dinner, making the cooking experience even more enjoyable!

While not explicitly mentioned in the core recipe steps, a finishing touch of fresh basil can truly brighten this dish. If you have it on hand and appreciate its aromatic freshness, finely slice some fresh basil leaves (a technique known as “chiffonade”) and scatter them over your plated Bolognese just before serving. It adds a beautiful pop of color and a fragrant, herbaceous note that perfectly complements the rich sauce.

For convenience and future meals, this Sausage Bolognese freezes beautifully. Once cooled, transfer the sauce to airtight containers or freezer-safe bags, leaving a little headspace. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop, adding a splash of water or broth if it’s too thick. This makes it perfect for meal prep or busy weeknights when you need a delicious, homemade meal in a flash.

Flexible Options: Savory Substitutions for Your Bolognese

Cooking should be adaptable to what you have on hand or your dietary preferences. If shallots aren’t available, you can easily omit them from the recipe without significantly impacting the overall flavor, or simply increase the amount of yellow onion to compensate. The yellow onion will provide a similar foundational sweetness and aromatic quality.

Mushrooms are another ingredient that can be adjusted based on preference. While I personally love adding crimini mushrooms to bulk up the sauce and contribute a wonderful earthy, umami depth, they are entirely optional. If you’re not a fan, feel free to leave them out. The sauce will still be incredibly flavorful and satisfying. However, if you enjoy them, they undeniably enhance the richness.

For those who prefer not to cook with alcohol, or simply don’t have red wine on hand, a suitable replacement is beef stock (or chicken or vegetable stock for a lighter flavor). While the wine adds a unique layer of acidity and complexity, good quality beef stock will still provide a savory liquid for deglazing and contribute to the sauce’s body and depth.

While San Marzano whole tomatoes are my top recommendation for their superior flavor, if they’re not accessible, you can substitute them with two cans of petite diced tomatoes. The petite diced variety will offer a similar texture and a good tomato base, though you might notice a slight difference in sweetness and acidity compared to the San Marzanos.

Regarding herbs, fresh rosemary sprigs are my preference for their pungent, piney aroma that beautifully complements the sausage. However, if you’re looking to experiment with different flavor profiles or use what you have, fresh thyme or sage sprigs can be excellent alternatives. Thyme offers a more delicate, earthy note, while sage provides a bolder, more peppery, and slightly minty flavor, each bringing its own character to the Bolognese.

A close-up of a generous serving of Sausage Bolognese nestled over roasted spaghetti squash, elegantly finished with grated Parmesan and fresh basil leaves, highlighting the rich texture and vibrant colors.

More Italian-Inspired recipes to Savor

Expand your culinary repertoire with these other fantastic Italian-inspired dishes that are sure to delight your taste buds!

Italian Subs Recipe

Homemade Sausage Manicotti

Italian Chopped Salad

Black Truffle Butter

Italian Sausage and Peppers

Linguini with Clam Sauce

Italian Marinade for Chicken

Fresh Basil Pesto

Italian Beef Sandwiches

Quick and Classic Homemade Lasagna

Pistachio Amaretti Cookies

Giant Meatballs in Tomato Sauce

Butter & Cream Sauce

Did you make this incredibly flavorful Sausage Bolognese? I would absolutely love to hear about your experience! Please let me know by leaving a review or a comment below—your feedback is invaluable. And to stay updated on all my latest recipes and culinary adventures, be sure to sign up for my newsletter. You can also follow along and connect with me on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: about 4 quarts

Sausage Bolognese

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Indulge in the rich, deep flavor of this easy Sausage Bolognese. Packed with savory Italian sausage and fresh vegetables, it delivers restaurant-quality taste in a quick simmer, making it your perfect go-to Italian comfort meal.

Ingredients

½ cup extra-virgin olive oil
½ cup Shallots, sliced
2 small Yellow Onions, finely chopped
1 pound Crimini Mushrooms, diced
2 stalks Celery, finely chopped
2 large Carrots, peeled and finely chopped
6-8 Garlic Cloves, rough chopped or sliced
2 pounds Italian Sausage Links, casings removed
Kosher Salt and Fresh Cracked Black Pepper
⅔ cup Red Wine
2, 28-ounce cans San Marzano Tomatoes, crushed by hand
2 dried Bay Leaves
2 fresh Rosemary sprigs
½ teaspoon Red Pepper Flakes
½ cup freshly Grated Parmesan + more for serving
¾ cup Heavy Cream

Instructions

In a large 5 or 7-quart Dutch oven, warmed over medium heat, add the olive oil, shallots, yellow onions, and mushrooms to the pot. Cook for 5-7 minutes, until translucent and the mushrooms begin to brown. Add the celery, carrots, and garlic, and cook for 5 minutes more.

Place the Italian sausage in the pan and a heavy pinch of salt and pepper in the pot and stir until broken up into small pieces. Cook until lightly browned and cooked through, 10 minutes or so.

When little to no liquid is left in the bottom of the pan, deglaze with the red wine and stir to remove any bits that may have browned and stuck to the bottom of the pot.

Place the tomatoes into the pot, crushing each whole tomato between your hands as you add it. Add the liquid from the can, along with the bay leaves, rosemary sprigs, and pepper flakes. Bring the sauce to a simmer, then reduce the heat to low and let this sauce simmer with the lid on, for 20-30 minutes, stirring occasionally.

Remove the lid, turn the heat up to medium-low and stir until the sauce is thickened a bit if needed. Remove the rosemary stems and bay leaves.

Stir in the ½ cup parmesan and the heavy cream, and simmer for 5 minutes longer.

The sauce is ready to serve and goes well over any pasta or even spaghetti squash.

Notes

Notes & Tips

I like to chop all the veggies fairly small for this recipe. If you want to really hide them from kids, you could toss all of them in a food processor and pulse them until very fine. The recipe will work equally well and all that flavor and those veg will be completely hidden.

I like to use San Marzano plum tomatoes because they are THE BEST. They come whole in the can, be sure to crush them in your hand as you add them to the pot. They break up super easily, then add all the liquid too.

When it comes to red wine, I like to live by the rule of using something you’d drink. You only need a little bit, then you can drink the rest with dinner!

I don’t mention this in the recipe, but if you like and if you have it, you can use some basil that has been finely sliced to garnish your meal.

Substitutions

If you don’t have shallots you can omit them, or replace them with more onion.

Mushrooms are another thing you can drop if you do not prefer them. I like to add them to bulk the sauce up a bit. They bring lots of extra flavor but you can do without them if need be.

If you do not want to use red wine, you can replace it with beef stock.

San Marzano whole tomatoes are best, but you could replace them with 2 cans of petite diced tomatoes if you like.

I prefer to use rosemary sprigs for this recipe, but you could also use thyme, or sage for a little different flavor.

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