Spaghetti Bolognese

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Make this Spaghetti Bolognese for National Spaghetti Day and it’s going to become your favorite sauce. This recipe came from a magazine many, many years ago – maybe Better Homes & Gardens. While not a traditional bolognese sauce, it’s a fabulous dish! Make a big pot and freeze some for a future meal.


2 lb. sweet Italian sausage

1 lb. thinly sliced mushrooms

1/2 cup chopped green pepper

1/2 cup chopped onion

1/2 cup chopped celery

1 carrot, grated

2 cloves of garlic, finely minced

1 large can of crushed tomatoes

1 cup red wine

1 tsp. sugar

1 tsp. Italian seasoning

1 Tbs. olive oil


Sauté onion, celery, garlic and carrot in the olive oil. In a large sauce pan, cook the Italian sausage until redness is gone. Drain fat from pan. Add in sautéed vegetables and half of the mushrooms, tomatoes, wine and seasonings. Cook uncovered for 1 hour. Add the remaining mushrooms and cook for another 10 minutes. Then enjoy!