Creamy Pork Sausage & Beef Penne Bolognase

A really good Bolognese sauce takes time, so this is a good recipe to make over a weekend where you have some extra time to devote to cooking.

One of the keys to a good Bolognese is to simmer (or slow cook) the Bolognese sauce for at least one hour.  Many people simmer for 2-3 hours or even more.  This process allows the beef stock that has been added to reduce & evaporate thereby intensifying the overall flavour of the bolognese sauce.  This process is well worth the effort.

Combining beef and Italian pork sausage which adds a little sweetness, simmered in a rich tomato based sauce mixed through with herbs and spices.  Finished off by mixing through Parmesan and cream to add to the rich lush texture.  Finally add Penne and you have an amazingly good pasta meal.  The longer you simmer the sauce the better the result.

This recipe requires a large frying pan or pot and makes quite a sizeable amount.  So leftovers freeze well and taste great the next day also.

Print Recipe

Creamy Pork Sausage & Beef Penne Bolognese

Prep Time

15 minutes

Cook Time

80 minutes minimum

Servings

people

Ingredients

• 1 tbsp Olive Oil
• 500 g Beef Mince
• 3 Italian Pork Sausages sausage casings removed
• 1 Brown Onion diced
• 2 Large Carrots peeled and grated
• 3 cloves Garlic crushed
• Salt to season
• Pepper to season
• 2 tbsp Tomato Paste
• 1/2 tbsp Ground Parsley
• 1/2 tbsp Ground Oregano
• 1/2 tbsp Ground Rosemary
• 1/2 tbsp Ground Basil
• 1/2 tbsp Ground Thyme
• 800 g Crushed Tomatoes 2 x 400g tins
• 2 cups Beef Stock use stock cube
• 4 Bay Leaves
• 1 cup Parmesan cheese grated
• 1/2 cup Thickened Cream
• 500 g Penne Pasta use mini penne pasta

Prep Time 15 minutes Cook Time 80 minutes minimum Servings people Ingredients 1 tbsp Olive Oil 500 g Beef Mince 3 Italian Pork Sausages sausage casings removed 1 Brown Onion diced 2 Large Carrots peeled and grated 3 cloves Garlic crushed Salt to season Pepper to season 2 tbsp Tomato Paste 1/2 tbsp Ground Parsley 1/2 tbsp Ground Oregano 1/2 tbsp Ground Rosemary 1/2 tbsp Ground Basil 1/2 tbsp Ground Thyme 800 g Crushed Tomatoes 2 x 400g tins 2 cups Beef Stock use stock cube 4 Bay Leaves 1 cup Parmesan cheese grated 1/2 cup Thickened Cream 500 g Penne Pasta use mini penne pasta

Instructions

1. Heat olive oil In a large frying pan or pot over medium to high heat.
2. Add onion & carrot and cook for about 5-6 minutes until onion is soft.
3. Add garlic and cook a further 3 minutes.
4. Add beef mince and sausage mince and season with salt and pepper. Cook for about 5 - 10 minutes until mince is browned. Stir regularly and use a wooden spoon to break up the mince clumps.
5. Add tomato paste, parley, oregano, rosemary, basil & thyme. Stir to mix through
6. Add crushed tomatoes, beef stock and bay leaves and stir until well combined.
7. Reduce heat to simmer and allow to simmer for at least one hour. This will reduce most of the stock and intensify the flavours. Do not cover pan or pot.
8. Near the end of the simmering cook the penne according to packet instructions. The penne will typically take about 15 minutes to cook, so try to time this to finish near the end of the simmering of the bolognase mixture.
9. After simmering for the required time, add parmesan cheese and thickened cream and stir through.
10. Finally add the penne and stir to mix thoroughly with the bolognase mixture
11. Remove from heat and serve. Sprinkle with additional parmesan if required.