Ingredients

The following ingredients have 8 Servings
  • 9 ozs Andouille chicken sausage or other spicy sausage
  • 1 tbsp extra virgin olive oil
  • 1 onion
  • 6 cloves garlic, minced
  • 1.5 lbs ground beef, preferably grass fed
  • ½ cup red wine
  • 14.5 ozs diced tomatoes
  • 2 cups beef broth, low sodium
  • ¼ to ⅓ tsp red pepper flakes, depending on how spicy you want the sauce
  • ½ tsp dried basil
  • ½ tsp marjoram
  • Pinch fennel seed
  • 1 ½ lbs ziti or other short pasta (see note below about quantity)
  • parmesan cheese for topping the pasta

Instruction

  • Coat a large pan with oil spray, and heat on medium high. Add the sausage to brown, turning occasionally. Cook for about 5 minutes until browned. Remove the sausage from the pan, and set aside to cool.
  • Add the olive oil to the same pan you cooked the sausage in, and heat on medium. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook 1 more minute.
  • Add the ground beef to the pan, and cook until it begins to brown, stirring occasionally. After about 5 minutes, stir in the red wine and cook until the wine has been mostly absorbed.
  • Stir in the tomatoes and beef broth. Add the red pepper flakes, basil, marjoram. Bring to a simmer.
  • Slice the sausage into small bite sized pieced, and stir the sausage into the sauce.
  • Simmer the spicy Bolognese sauce for about an hour, uncovered, stirring occasionally.
  • After the sauce has been simmering for about 30 minutes, begin cooking the pasta according to package directions.
  • When the pasta is done, drain, and toss immediately with the spicy Bolognese sauce. Plate and serve topped with a generous amount of Parmesan cheese. Enjoy with a good glass of Italian red wine!