Cindy Anschutz Barbieri
Ingredients1 h 15 m servings 282 cals
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.
- Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.
- Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.
- Cook's Note:
- You can make this meatless by omitting the meat and add peppers and zucchini to make this extra hearty. You can also substitute ground pork for the sausage.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 282 calories; 17.7 g fat; 19.2 g carbohydrates; 14.1 g protein; 34 mg cholesterol; 840 mg sodium. Full nutrition
ReviewsRead all reviews 10
I love this sauce. The eggplant gives it a nice creamy texture. I usually cut out half of the basil (personal preference) and use poultry sausage.
This is great! Spaghetti squash is very underated as an alternative to the processed strands of empty nutrition folks normally use for their dinner. The only thing I would consider doing is leav...
Followed the recipe exactly. Very easy and very tasty. This is definitely a keeper!
This was delicious. I have never had Bolognese before so I can't say whether or not it is what one would expect, but it definitely beat marinara sauce - even marinara with meatballs. It makes ...
I made this, mostly because I had all the components on hand. My husband said it was really great and a definite do over. I thought it good, and would have liked it better, but I don't really ...
Absolutely delicious! I used fresh tomatoes instead of canned as that was what I had. It also freezes and reheats beautifully. I'll be making this in much larger batches to freeze next year
Really liked the favors but next time will add some red wine with the onions to build some richness. Also, made fresh pasta with it - will make it again.
A winner in my book. Fiancee doesnt' like mushy vegetables but if you chop the mushrooms, everything comes out in a consistency that's just one thick meat sauce so he doesn't know. Delicious