This spicy Bolognese sauce is a classic with a fun fiery twist. The addition of the spicy sausage gives this spicy Bolognese a bold, savory flavor, which enhances the classic sauce. Tangy fresh burrata finishes this spicy Bolognese sauce, and creates a lush creamy texture.
Spicy Bolognese vs. Traditional Bolognese
Traditional Bolognese is typically made with ground beef and ground pork. And if you’ve read any of my previous blog posts, you know my boyfriend is a hardcore traditional cook (ESPECIALLY when it comes to pasta, and Italian food.) So you can imagine I faced some opposition when I suggested we make Bolognese with spicy sausages instead of ground pork. You may be thinking, they’re kind of the same thing! Pork vs. pork.
However the sausages are formed differently, and contain more fat, and therefore don’t break up as easily as ground pork does. So just prepare yourself to get a little dirty. I like the cut the casings off the sausages, cut them in half, and then start ripping them into small pieces. And I do that BEFORE putting them in the hot pan to be browned. You’ll be able to get smaller and smaller pieces, so that way you can blend the sausage into the ground beef. This creates a seamless sauce, rivaling a traditional Bolognese. Ask my boyfriend, he loves this recipe now!
Spicy Bolognese Meets Creamy Burrata
So if you’re not a maniac for cheese like I am, you may not know what burrata is. I mean I didn’t even know it existed until a couple years ago, I just thought they were balls of fresh mozzarella. Burrata is the most decadent of the Italian cheeses. Burrata is mozzarella cheese. But more specifically it’s super fresh mozzarella wrapped around a soft creamy interior made of small cheese curds and cream. It’s indulgent, delicious, and feels extra fancy. It’s not something I buy often, but when I do, it feels like a special treat.
Just be careful and make sure you eat it right away! I made a horrible mistake this week after shooting this spicy Bolognese recipe. In my haste to get the shot before the light ran out, I ended up dumping all the brine down the drain. I learned a little too late that the brine is integral to keeping the burrata fresh. The other ball of burrata went bad in my fridge after only two days. RIP you delicious ball of cheese.
Had I done a little more research prior to writing this, I would have know that in order to store burrata in the fridge, you either need to save that brine, or you need to store the leftover burrata in water. Then it should last up to 5 days in your fridge, but even that is a short lifespan. I recommend eating burrata immediately after buying it, and not just because it’s delicious and I want to stuff it in my face!
And if you don’t want to just eat it with bread (which is shockingly so good) you can also use burrata on pizzas or caprese. Or this spicy Bolognese sauce!
Other Recipes To Try:
If you liked this spicy Bolognese recipe, try some of these other Happy Stirring pasta. I am truly a pasta lover and it shows!
- Classic Italian Basil Pesto
- Mushroom Cream Sauce Pasta
- Cheesy Pastitsio
- Baked Feta Pasta with Zucchini and Sausage
- Spicy Vodka Pasta with Creamy Goat Cheese
- Pasta with Spicy Sausages and Green Onions
- Kale Pesto and Sausage Pasta
- 1 lb pasta
- 1 lb ground beef
- 11 oz spicy sausage casing removed, and crumbled
- 1 small onion finely diced
- 2 medium carrots finely diced
- 2 celery stalks finely diced
- 4 cloves garlic minced
- salt to taste
- pepper to taste
- 1/4 tsp red pepper
- 1 tsp oregano
- 1 cup red wine
- 28 oz tomato puree
- 1 cup beef broth
- Add ground beef and crumbled spicy sausage to a large pot over medium – high heat. Brown, stirring frequently, for 10 – 15 minutes.
- Add onion, carrot, celery, and garlic, and continue to cook an additional 5 – 10 minutes, or until onion is translucent.
- Add salt, pepper, oregano, and red pepper, stir.
- Add red wine, and reduce in half, about 10 minutes, stirring frequently.
- Add tomato puree and beef broth, stir. Bring to a boil, lower heat, and cook uncovered until sauce is reduced by half, about 1 hour – 1 hour 20 minutes.
- Serve with cheese or fresh burrata