Mama Palomba's bolognese

    (27)
    4 hours

    This Italian-inspired tomato sauce is filled with Italian sausage, mince and the right amount of herbs and spices. It is simmered on the stove for hours, for a flavourful and rich topping for your pasta.


    1 person made this

    Ingredients
    Serves: 16 

    • 1.6kg passata
    • 225g spicy sausage, sliced into bite-sized pieces
    • 225g mild sausage, sliced into bite-sized pieces
    • 900g steak mince
    • salt and pepper to taste
    • 1 large onion, diced
    • 3 cloves garlic, diced
    • 350ml water
    • 340g tomato puree
    • 4 tablespoons grated Parmesan cheese
    • 1 tablespoon dried basil, or to taste
    • 1 tablespoon dried oregano, or to taste
    • 1 tablespoon dried parsley, or to taste

    Method
    Prep:30min  ›  Cook:3hr30min  ›  Ready in:4hr 

    1. Heat passata in a large saucepan over medium-low heat; simmer while preparing the remaining ingredients.
    2. Heat a frying pan over medium heat; cook and stir both types of sausage and mince until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and mince with a slotted spoon and transfer to the simmering passata.
    3. Cook and stir onion and garlic in the same frying pan until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat and passata mixture.
    4. Stir water and tomato puree into the same frying pan over low heat and cook until slightly thickened, about 15 minutes; add to the passata mixture. Sprinkle in the Parmesan cheese, basil, oregano and parsley; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.

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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (22)

    by
    15

    Very easy to put together from start to finish. I will say I foobarb'ed with the Italian Sausage links, I used Hot Turkey Polish Sausage instead. Even though it worked out well. I'll have to try to use the italian sausage links the next time. Ours had a bit of a bite to it was, just a little acidic not much just a tad. However, my littliest one said she like "stagetti night" and was prouf of it ;-) Thank you LindaT.  -  16 May 2012  (Review from Allrecipes US | Canada)

    by
    12

    I made this sauce last night for dinner and it was very well received. I must admit, I usually just use jarred spaghetti sauce but I decided to give this a try and I'm so glad I did, it was super flavorful and more importantly, so easy and quick to make. Thanks for sharing Linda!  -  01 Jun 2012  (Review from Allrecipes US | Canada)

    by
    11

    I followed this recipe exact. I used half of the spaghetti sauce last night to make a Hamburger Helper-kind of skillet meal (I really just cooked elbow macaroni, drained it and folded it into the sauce and sprinkled more fresh parmesan cheese on top) and froze the other half. The boys liked the combination of meats in this one, the hot italian sausage gave the sauce just enough heat without going overboard.  -  14 Aug 2012  (Review from Allrecipes US | Canada)

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