Sausage Ragu (Spaghetti Sauce Recipe)
Inside: Smart shortcuts, flavor-building tips, and easy ways to use this hearty Italian pasta sauce beyond spaghetti noodles.
Looking for a spaghetti sauce recipe that’s rich, hearty, and absolutely worth it? This sausage ragù–style Italian pasta sauce combines two types of meat, marinara sauce and mushrooms for deep umami flavor. It simmers for about an hour, with extra spices and a glug of red wine, for a bold, satisfying spaghetti meat sauce that clings beautifully to noodles.
You can make this sauce entirely from scratch with my homemade marinara, simmered with whole tomatoes, fennel, carrots, and other aromatics, then blended in a food processor, or take a smart shortcut with a good store-bought version (a pantry staple in my house)—both work beautifully.
The trick to this delicious spaghetti sauce recipe is doubling the meat with a combination of Italian sausage and lean ground beef. Extra veg and spices amplify the flavors. Simmering for just an hour with a bit of red wine is plenty of time for the sauce to meld into something deeply savory.
This is the beef and sausage ragú I use in my Spicy Sausage and Spinach Lasagna; a family favorite but you can also use it with other types of pasta, from penne to pappardelle. Just look for a noodle that allows the sauce to cling. And if you’re craving a plate of spaghetti but don’t want the carbs, serve it over Roasted Spaghetti Squash – I guarantee it will satisfy your hunger.
If weeknights are busy, starting with jarred marinara makes this hearty Italian pasta sauce totally doable without sacrificing flavor, and the chunky texture will satisfy your meaty cravings.
Why this recipe works:
- Two Meats = Bigger Flavor: Italian sausage adds seasoning and richness, while extra-lean ground beef adds depth without making the sauce greasy.
- Umami booster: Mushrooms have a naturally meaty quality that enhances the robust ragu.
- A long, gentle simmer does the work: About an hour on the stove gives the flavors time to concentrate and meld, transforming simple ingredients into a bold, cohesive spaghetti meat sauce.
- Flexible base, consistent results: Starting with homemade or high-quality store-bought marinara keeps the recipe reliable and approachable for stellar results every time.
- Crowd pleasing: This recipe makes a big pot of Italian pasta sauce; perfect for a large group, or freezing some for later.
Ingredients:
- Mushrooms – You can use Baby Bella or White mushrooms, but others, such as porcini work well too.
- Olive oil – Used in stages to build flavor and properly sweat the vegetables and brown the meats.
- Onion – I recommend yellow onions for this, but you could use red onion in a pinch.
- Garlic – Brings classic Italian flavor; you can add more or less depending on your tastes.
- Italian sausage (casings removed) – Use mild or hot, depending on your heat preference.
- Extra-lean ground beef – Adds hearty beef flavor and structure without excess fat.
- Bay leaves – Subtle but essential for rounding out the sauce during the simmer.
- Dried basil – Reinforces classic Italian herb flavor that pairs well with tomatoes.
- Dried oregano – Adds earthy, savory notes that deepen as the sauce cooks.
- Red pepper flakes (optional) – Use this to spice your beef and sausage ragu to your tastes.
- Marinara sauce (homemade or store-bought) – Forms the tomato base; quality here makes a big difference. If you’re using store-bought sauce, use two large jars for this recipe.
- Red wine–adds complexity to the sauce; it doesn’t have to be expensive, but use a wine you want to drink.
- Salt and pepper – Essential for seasoning and balancing the sauce at the end.
Step-by-step instructions:
- Heat a large (6 to 8-quart) Dutch oven over medium heat. When the pot is hot, add half of the olive oil and mushrooms. Sauté for 5-6 minutes, until they give up their liquid and soften. Transfer the mushrooms to a bowl.
2. Add the remaining olive oil to the pot and sweat the onions until soft and translucent. Add the sausage, ground beef and garlic, breaking up the meat with a spoon.
3. Cook the beef and sausage until they’re browned and spoon away any excess fat. Discard.
4. Pour in the marinara sauce and add the basil, oregano, red pepper flakes and bay leaves.
5. Drain any excess liquid from the mushrooms and add them to the spaghetti sauce mixture. Bring it almost to a boil, and when it’s bubbling, reduce the heat to a simmer and place the lid on the pot so it’s slightly askew, allowing steam to escape. Simmer for about 20 minutes, stirring occasionally.
6. Add the red wine to the sauce and simmer for an additional 20-30 minutes over a low heat, stirring occasionally.
Pro-Tips:
- I recommend using a large enameled Dutch oven to cook a big pot of this Italian pasta sauce; the heavy cast-iron pot will provide a steady, even heat with no hot spots.
- Simmer the wine with the sauce for at least 20 minutes for the flavors to fully develop.
Swaps and Variations:
- Add a chopped green pepper with the onion for more color and flavor.
- Use just one type of meat (sausage or beef) in the ragú, or crisp up diced pancetta before sweating the onion.
- Add fresh herbs for serving, such as torn basil or chopped Italian parsley.
FAQs
For a good spaghetti sauce, you need to layer the flavors by simmering them long enough for them to marry. If you’re starting with a jarred or previously made marinara, it won’t take long to achieve deep, rich, thick results.
Traditionally, Italians don’t need to add sugar to spaghetti sauce because the tomatoes should be sweet enough; however, if yours are particularly acidic, adding a teaspoon or two of sugar won’t hurt.
Storage:
- Store leftovers in the fridge for 5-7 days in an airtight storage container (or cool the entire Dutch oven to room temperature, cover with the lid and refrigerate.
Reheating:
- Reheat over medium heat in a saucepan until warmed through.
- Reheat in the microwave in a glass bowl gently covered with a drip-style coffee filter (to catch spatters before they explode everywhere). I usually heat in 45-second bursts until hot.
Freezing:
- This sauce lasts in the freezer for up to 3 months when stored in an airtight zip-top freezer bag or container.
- This does make a big batch of sauce, so breaking it down into portions to freeze is a good idea for smaller households.
More Pasta Sauce Recipes:
Meaty Spaghetti Sauce Recipe
SPECIAL EQUIPMENT:
- 1 6 to 8 quart Dutch oven
INGREDIENTS:
- ½ pound baby bella or white mushrooms brushed of any grit, sliced
- 3 teaspoons olive oil divided
- 1 medium onion chopped
- 3 large cloves garlic
- 1 pound italian sausage casings removed
- 1 pound ground beef extra lean
- ½ teaspoon sea salt or kosher salt
- ¼ teaspoon black pepper
- 6 cups marinara sauce can be store bought or use my homemade recipe – link included
- 2 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- ¾ cup red wine
DIRECTIONS:
- In a dutch oven, heat 1 1/2 teaspoons olive oil over medium heat, add ½ pound baby bella or white mushrooms and sauté for 5-6 minutes, until softened and they've given up their liquid. Transfer mushrooms to a small bowl.
- Add remaining 1 1/2 teaspoons of olive oil to the pot and stir in 1 medium onion. Cook for 3-4 minutes, until the onions are softened and translucent.
- Add 1 pound italian sausage and 1 pound ground beef 3 large cloves ½ teaspoon sea salt and ¼ teaspoon black pepper. Using the back of a wooden spoon or fork, break apart the meat. Cook until the meat is browned. Spoon any excess fat from the browned sausage and beef and discard.
- Add 6 cups marinara sauce, 2 bay leaves, 1 teaspoon dried basil, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes,and mushrooms. Stir to combine. Bring the mixture just to the point of boiling, put the lid on the pot, slightly askew to allow some steam to escape, and turn the heat down to a low simmer. Cook until the sauce thickens, about 20 minutes.
- Add ¾ cup red wine and simmer for an additional 20-30 minutes, stirring occasionally. Taste for seasoning and adjust as necessary.
- Serve over pasta, gnocchi or spaghetti squash with freshly grated parmesan cheese.
NOTES:
NUTRITION:
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A while back I started wanting to make my own homemade spaghetti without incorporating a jar or two of Prego or any other store bought marinara just because my mom wanted to eat low salt and I wanted to have a fresher recipe where I can just have fresh ingredients and keep it low salt & low to no sugar. This has been my go to ever since. I have been making your marina and mushroom ragout minus the sausage when I make my spaghetti. Good stuff! Homemade and quality ingredients. Thank you! ??
This is a great sauce Lisa . I’ve made it several times . I mostly use it in your lasagna recipe .
So glad you like it Kim! It does ROCK in lasagna!
Hi! Can you please make a suggestion about a red wine to use? I don’t drink wine, so your suggestion is highly appreciated. I really would like to make this recipe along with your homemade marinara recipe and even the lasagna recipe ? If you could please pick a red wine even including brand I would so appreciate it. I live in Altadena, CA in Los Angeles county (just in case you are from the area for the wine suggestion)
Thank you!! ??
Hi Celeste, I would use any Cabernet Sauvignon, Merlot or Zin and keep it priced in the $7-10 range. If you live near a Costco, their wines tend to be reasonably priced. For this recipe, I’ve personally used “7 Deadly Zins” or a Kendall Jackson Merlot. Ask someone working in the wine department for their recommendations under $10 for cooking. I’m sure it will work great!
Oh yeah, I love spaghetti and have been looking for a sauce recipes that would be great for winter times.
What a hearty meal for the winter months! I love anything that’s loaded with mushrooms.
Wow that ragout looks incredibly flavorful and so comforting. Nothing like a well-made home cooked meal. I love mushrooms so this is definitely one to make soon =) for my family
Wow, sausage and beef? This has my name written all over it!
You had me at mushroom! This looks so warm and comforting and savory! And your photography is gorgeous!