Bolognese sausage pasta sauce

    1 hour 20 min

    This is basically a Bolognese sauce made with sausages instead of mince. It's thick and really savoury and tastes even better the next day. Use in lasagne or serve with pasta.

    66 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 4 cloves garlic, minced
    • 450g Italian sausages, or your favourite kind
    • 4 spring onions, chopped
    • 225g fresh mushrooms, sliced
    • 1 tablespoon dried basil
    • 1 tablespoon dried oregano
    • 500g passata
    • 1 (400g) tin chopped tomatoes
    • few tablespoons tomato puree, or to taste
    • 120ml water
    • 120ml red wine
    • 1 teaspoon dried chilli flakes
    • 2 tablespoons caster sugar (optional)
    • salt and pepper to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Heat olive oil in a large frying pan over medium-high heat. Cook garlic until it browns. Place sausage in frying pan with garlic; cook until evenly brown.
    2. Stir in mushrooms, basil and oregano; cook 5 minutes. Stir in passata, chopped tomatoes and tomato puree. Then add water, red wine, dried chilli flakes and sugar. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 1 hour.

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    Reviews in English (54)


    This was a Great Sauce!!! I used italian link sausage, sliced and browned with the garlic. I used portabella mushrooms because that is what I had. I used 1/4 cup of wine and 3/4 cup water. I used less wine because I only had red cooking wine and I know it is stronger and saltier then regular red wine.Update- I made this again and had everything except used Italian diced tomatoes and got brave and used the half cup of Red cooking wine and it was super - It makes the perfect amount of sauce. Thank you for sharing your recipe  -  06 May 2008  (Review from Allrecipes US | Canada)


    This sauce rocks! I followed the recipe to a "T" (doubled) - except for the simmering step, I threw it all in the crockpot on low for several hours. SO Delicious! We will be making this sauce often!  -  11 Apr 2011  (Review from Allrecipes US | Canada)


    My family LOVED this sauce,it will be a favorite.I followed it exactly except I used hot Italian sauage and no need for red pepper flakes.Thanks to Staci for suggesting the crockpot. Thanks for the recipe Carliey. Karen  -  23 Jul 2011  (Review from Allrecipes US | Canada)