
Carlsbad Cravings · by Jen★ 5.0 (20)
Best Bolognese Sauce Recipe
NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 45%
CARBS 13G16% OF CAL
3G FIBER7G SUGAR3G OTHER
FAT 20G57% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, complex Bolognese sauce layered with sausage, beef, tomatoes, and aromatics. Simmers hands-off for depth of flavor and pairs with pasta or is used in lasagna and manicotti.
condimentitalianbeefpork⚙️ food processor🫕 dutch oven
View the full recipe on Carlsbad Cravings →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 pound mild Italian sausage, (bulk or casings removed )
- 1 pound lean ground beef
- 1 medium yellow onion
- 1 carrot
- 1 stalk celery
- 6-8 garlic cloves (minced)
- 1/2-1 teaspoon red pepper flakes
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon balsamic vinegar
- 1/4 cup water
- 1 tablespoon dried parsley
- 2 teaspoons chicken bouillon ((crushed cubes, powder, or base))
- 1 1/2 teaspoons dried oregano
- 1 tsp EACH salt, sugar, (plus more to taste)
- 1/2 tsp EACH dried thyme, pepper
- 1 bay leaf
- 1/4 cup chopped basil, (or 1 TBS dried added with other spices)
- 1/4 cup heavy cream
- Freshly grated Parmesan cheese (for serving)
- 1 pound pasta ((optional))
- Freshly grated Parmesan cheese for serving
At a glance
PER SERVING · TIME 60M
CAL 16%·PRO 45%
CARBS 13G16% OF CAL
3G FIBER7G SUGAR3G OTHER
FAT 20G57% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1135mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 791mg
- Calcium
- 89mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1135MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.
