Products Used


  • 2 tablespoons olive oil
  • 2 yellow onions, finely diced
  • 1 red bell pepper, seeded, cored and very finely diced
  • 5 cloves garlic, minced
  • 1 pound lean ground beef
  • 1 pound ground Italian sausage
  • 1 can (12 oz) tomato paste
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 2 (14 oz) cans diced tomatoes (do not drain)
  • 2 (28 oz) cans crushed tomatoes (do not drain)
  • 8 ounces baby portobello mushrooms, finely diced
  • 10 ounces beef stock or beef broth
  • 4 ounces dry red wine
  • 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
  • 2 bay leaves


  1. In a large pot, heat olive oil over medium-high heat. Add onions and bell pepper. Sauté until onion is translucent, about 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
  2. Add beef and Italian sausage to pan and cook, breaking into small pieces, until no longer pink, about 7 minutes. Drain any excess grease.
  3. Add tomato paste, salt, pepper, oregano, basil, and thyme. Cook for 1 minute, stirring until well combined.
  4. Add diced tomatoes, crushed tomatoes, mushrooms, beef broth, red wine, and sugar. Stir until combined and add bay leaves.
  5. Bring sauce to a boil, and then reduce to low and simmer for at least 1 hour, stirring occasionally. Allow sauce to thicken. The longer you simmer, the thicker it will become. Cook sauce until it reaches desired consistency.
  6. Serve over pasta, or as desired. You can also freeze this bolognese for up to 3 months.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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