This homemade bolognese sauce with chunks of Italian sausage and ground beef in a white wine tomato sauce also contains a secret ingredient that makes it extra flavorful!
2Tablespoonsfreshly grated Parmigiano Reggiano cheese or parmesan cheeseplus enough for garnishing.
1poundpappardelle pasta noodlescooked to al dente and drained
Instructions
In a large stockpot, heat olive oil over medium-low heat. Add minced garlic and sauté one minute.
Add diced onions, carrots and celery and sauté 7 more minutes, stirring constantly to ensure garlic doesn't burn.
Add ground beef and Italian sausage to the pot, mixing with vegetables. Brown over medium heat, breaking up the meats with a spatula as you cook.
Add in milk and simmer until nearly gone, about 20 minutes.
Stir in white wine and simmer 10 minutes.
Add salt and pepper, diced tomatoes, tomato sauce, tomato paste, and grape jelly until thoroughly combined.
Add in Italian seasoning, basil, parmesan cheese. Cover and simmer on low for 2 hours. Stir occasionally and add small amounts of water as needed to avoid the sauce from reducing too much.
In the last 15 minutes of cooking, boil a large pot of salted water and cook the pappardelle pasta. Drain in colander.
Serve Bolognese sauce over pasta.
Notes
Serve with freshly grated Parmigiano Reggiano cheese and some garlic bread.Sauce can be made the day before and refrigerated to let flavors steep overnight.If you want some heat in your sauce, add in a teaspoon of red pepper flakes with the tomatoes, or you can serve red pepper flakes as a condiment at the table.