Creamy Bolognese Pasta Sauce Recipe

Entertaining guests is something hubby and I love to do year round, but there’s really something special about hosting a holiday. While we don’t host Thanksgiving or Christmas, Christmas Eve is our one night we get to host a special holiday for friends and family. I love to take the approach of a more casual evening, with simple foods and flavors that really warm you up and make you feel cozy.

This year’s menu is so super simple – shrimp cocktail, this creamy bolognese sauce, a few simple side dishes and mini pumpkin pies. It’s all about the company. Well, and a little bit about the music, too.

The mix of beef and sausage brings a little something extra special to the dish, and if you wanted to really shake it up, you could use spicy sausage – watch out! I should note, too, that any ground meat could work, so you can change it up based on what you like. I recently saw a bolognese with lentils, must try that next!


I use a whole lot of garlic in this recipe, but you can adjust as you need to, if you really want. I really love a lot of garlic, and it feels like it helps to develop the flavors so much more.

Creamy Bologense Sauce with Beef and Sausage

The combination of beef and sausage make this creamy bologense sauce the ultimate in winter comfort food. 
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Dinner, Main Course
Cuisine Italian
Servings 8 people


  • 1 tbsp olive oil extra virgin
  • 1 tbsp butter salted
  • 1 small onion diced
  • 2 carrots diced
  • 2 stalks of celery diced
  • 10 cloves garlic minced
  • .5 pound sausage casing removed if using links
  • 1 pound ground sirloin
  • salt, pepper to taste
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 1 28-oz can crushed tomatoes
  • 16 oz broth beef is preferably, vegetable or chicken also works
  • 2 bay leaves
  • 1 parmesan cheese rind optional
  • 1 sprig rosemary
  • 1/2 cup heavy cream
  • 1/2 cup parmesan plus more for garnish


  • In a large pot, on medium high heat, heat the olive oil and sautee onions, celery, carrots until soft about 10-15 minutes. At 10 minutes in, add garlic and cook an additional 3-5 minutes until garlic is soft but not burned.
  • Add ground beef and sausages, breaking up the meat and frying until no longer pink. 
  • Add salt and pepper, to taste. Add rosemary and thyme.
  • Next, add tomato paste, red wine. Stir to combine and cook until the wine has evaporated by half. 
  • Add all remaining ingredients, except the heavy cream and parmesan
  • Simmer with the bay leaves, cheese ring and sprig of rosemary.
  • Allow to simmer for up to 3 hours or a minimum of 30 minutes to allow flavors to develop. Remove bay leaves, rosemary and cheese rind. 
  • When you are ready to serve, add in the heavy cream and parmesan. Stir to combine. Taste for salt and pepper. 
  • Garnish with parm, if desired, and enjoy over your favorite pasta.
Keyword pasta sauce



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