Extra Meaty Marinara Sauce with Mushrooms & Olives
/Some sauces are good… and then there’s this one — the kind that makes the whole house smell amazing and has everyone wandering into the kitchen asking, “Is it ready yet?” This Extra Meaty Marinara is loaded with sausage, beef, mushrooms, and a pop of briny olive goodness, then simmered low and slow until it turns into the richest, coziest goodness. It’s hearty, deeply savory, and absolutely unforgettable — the kind of sauce you’ll want to put on everything (and honestly, you should).
Make this sauce ahead and use it for making other dishes. See below for our other dishes using this sauce.
INGREDIENTS
Olive Oil (1 1/2 tablespoons): A quick sizzle starter that helps the onions, garlic, and meat get beautifully golden and flavorful.
Onion & Garlic (1 cup onion + 4 cloves garlic): The aromatic backbone of the sauce — sweet, savory, and the perfect base for all that meaty richness.
Baby Bella Mushrooms (8 ounces, sliced): Earthy, juicy, and the perfect way to sneak in extra umami. They soak up all the saucy goodness and make every bite more satisfying.
Sweet Italian Sausage & Lean Ground Beef (1 lb each): The dynamic duo that makes this marinara truly meaty. The sausage brings spice and depth, the beef adds hearty comfort.
Red Wine (1 cup): A rich, full‑bodied boost that deepens the sauce as it slowly simmers for hours, melting into the tomatoes and meat for that cozy, slow‑cooked flavor everyone loves.
Crushed Tomatoes (28 oz) & Tomato Paste (2 tablespoons): Your tomato power combo — the crushed tomatoes give body, the paste adds concentrated, velvety richness.
Muffuletta Olive Salad (2 tablespoons): A tiny spoonful that delivers a big punch — briny, savory, and full of personality. It gives the sauce a bright little kick that makes everything pop. (I use this by Divina)
Fresh Parmesan (3/4 cup, grated): Melt‑in goodness that adds salty, nutty depth and helps the sauce thicken into something luxurious.
Dried Oregano (1 teaspoon) & Dried Parsley (2 teaspoons): A simple herb duo that brings classic Italian comfort without overpowering the meatiness.
Salt & Pepper: The finishing touch that pulls all the flavors together and makes everything pop.
STEP ONE: Cook the onion and mushroom until they are cooked through — about 10 minutes, then add the garlic and cook another 3 minutes.
STEP TWO: Add in the beef and sausage cook until it’s done — no pink is left.
STEP THREE: Add the tomato paste and wine. Mix in and let it cook 3 minutes.
STEP FOUR: Add in the rest of the ingredients: crushed tomatoes, Muffuletta olive salad, Parmesan cheese, herbs, salt and pepper. Cover and cook on low for 4 hours, stirring occasionally.
DELECTICIOUS DISHES USING THIS RECIPE
Extra Meaty Bolognese Sauce with Mushrooms & Olives
Ingredients
Instructions
- Heat olive oil in a large Dutch oven, around 7 quarts, on medium heat.
- Cook the onion and mushrooms until the onions are soft and the mushrooms are cooked through and have shrunk a bit, about 8 minutes. Add the garlic and cook another 3 minutes.
- Add in the beef and sausage. Mix in and break it up as it cooks.
- 1 pound sweet Italian sausage
- 1 pound lean ground beef
- 1 cup diced onion
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 28 ounce can crushed tomatoes
- 3/4 cup grated fresh Parmesan
- 1 teaspoon salt, or more to taste
- ½ teaspoon ground black pepper