You’re about to discover 33 mouthwatering ways to transform ground beef and Italian sausage into your new favorite comfort food dinners. From quick weeknight skillet meals to hearty casseroles, this roundup is packed with flavor-packed ideas that will satisfy the whole family. Let’s dive into these delicious recipes that promise to make your meal planning a whole lot easier and tastier!
Classic Baked Ziti with Ground Beef and Sausage
You know those cozy nights when you just want a big, comforting pasta bake? Yeah, this classic baked ziti with ground beef and sausage is exactly that kind of meal. It’s hearty, cheesy, and perfect for feeding a crowd or having leftovers for days.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef
– 1 lb Italian sausage, casings removed
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) can tomato sauce
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp red pepper flakes
– 1 lb ziti pasta
– 15 oz ricotta cheese
– 1 large egg
– 1/4 cup fresh parsley, chopped
– 4 cups shredded mozzarella cheese, divided
– 1 cup grated Parmesan cheese, divided
– 1 tbsp olive oil
– Salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the ziti pasta to the boiling water and cook for 8 minutes, stirring occasionally, until al dente.
4. Drain the pasta in a colander and set it aside.
5. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
6. Add the diced onion and cook for 5 minutes, stirring often, until softened.
7. Add the ground beef and Italian sausage to the skillet, breaking it up with a spoon.
8. Cook the meat for 8-10 minutes, stirring frequently, until it is browned and no longer pink.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Pour in the crushed tomatoes and tomato sauce, then add the oregano, basil, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.
11. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally.
12. In a medium bowl, mix together the ricotta cheese, egg, chopped parsley, 1 cup mozzarella cheese, and 1/2 cup Parmesan cheese until well combined.
13. Tip: For a creamier texture, let the ricotta mixture sit at room temperature for 10 minutes before mixing.
14. In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom.
15. Add half of the cooked ziti pasta over the sauce.
16. Spread all of the ricotta mixture evenly over the pasta layer.
17. Top with half of the remaining meat sauce.
18. Add the remaining ziti pasta, then cover with the rest of the meat sauce.
19. Sprinkle the remaining 3 cups mozzarella cheese and 1/2 cup Parmesan cheese evenly over the top.
20. Tip: Cover the dish with foil for the first 25 minutes of baking to prevent the cheese from burning too quickly.
21. Bake the ziti in the preheated oven for 25 minutes covered, then remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden brown.
22. Tip: Let the baked ziti rest for 10 minutes after removing it from the oven; this helps the layers set for cleaner slices.
23. Serve the baked ziti hot, garnished with extra parsley if desired.
Very cheesy and rich, this baked ziti has layers of savory meat sauce and creamy ricotta that melt together perfectly. The edges get slightly crispy, while the center stays wonderfully gooey—try serving it with a simple green salad and garlic bread to soak up every last bit.
Spicy Italian Sausage and Beef Ragu
Whether you’re craving a cozy weeknight dinner or planning a casual gathering, this spicy Italian sausage and beef ragu is your go-to comfort food. It’s hearty, flavorful, and surprisingly easy to pull together—just simmer it low and slow for maximum depth. You’ll love how the rich tomato sauce clings to your favorite pasta, making every bite satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– 1 tablespoon olive oil
– 1 pound spicy Italian sausage, casings removed
– 1 pound ground beef
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 (6-ounce) can tomato paste
– 1 cup beef broth
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 pound pasta (such as rigatoni or pappardelle)
– 1/4 cup grated Parmesan cheese, for serving
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound spicy Italian sausage and 1 pound ground beef, breaking them up with a wooden spoon, and cook until browned and no pink remains, about 8-10 minutes.
3. Tip: Drain any excess fat from the pot to keep the ragu from being greasy.
4. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Stir in 2 minced garlic cloves and cook until fragrant, about 1 minute.
6. Add 1 can crushed tomatoes, 1 can tomato paste, 1 cup beef broth, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring to combine.
7. Bring the mixture to a simmer, then reduce the heat to low, cover the pot partially, and let it cook for 1 hour and 30 minutes, stirring every 20-30 minutes to prevent sticking.
8. Tip: For a thicker sauce, uncover the pot during the last 30 minutes of cooking to allow some liquid to evaporate.
9. While the ragu simmers, bring a large pot of salted water to a boil over high heat, add 1 pound pasta, and cook according to package directions until al dente, usually 8-12 minutes.
10. Drain the pasta and return it to the pot.
11. Tip: Reserve 1/2 cup of the pasta cooking water before draining to adjust the sauce consistency if needed.
12. Stir the cooked ragu into the pasta until well coated, adding reserved pasta water a tablespoon at a time if the mixture seems too thick.
13. Serve the ragu immediately, topped with 1/4 cup grated Parmesan cheese.
Zesty and robust, this ragu boasts a velvety texture with tender meat morsels that melt into the tomato base. Try serving it over creamy polenta or stuffing it into hollow pasta shells for a fun twist—it’s versatile enough to become a staple in your recipe rotation.
Savory Meatball Subs with Italian Sausage
Wondering what to make for dinner that’s hearty, satisfying, and packed with flavor? These savory meatball subs with Italian sausage are your answer—they’re easy to whip up and perfect for feeding a crowd or enjoying as leftovers. You’ll love the rich, herby taste and how the cheese melts into every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground beef
– 1/2 lb Italian sausage, casings removed
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 24 oz marinara sauce
– 4 sub rolls
– 1 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 400°F.
2. In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper.
3. Mix the ingredients with your hands until just combined—avoid overmixing to keep the meatballs tender.
4. Shape the mixture into 16 meatballs, each about 1.5 inches in diameter.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the meatballs to the skillet and cook for 5–7 minutes, turning occasionally, until browned on all sides.
7. Pour the marinara sauce over the meatballs in the skillet, scraping up any browned bits from the bottom for extra flavor.
8. Reduce the heat to low, cover the skillet, and simmer the meatballs in the sauce for 15 minutes, until cooked through.
9. While the meatballs simmer, slice the sub rolls open lengthwise and place them on a baking sheet.
10. Toast the rolls in the preheated oven for 5 minutes, until lightly crisp.
11. Remove the meatballs from the skillet and divide them evenly among the toasted rolls.
12. Spoon the remaining marinara sauce over the meatballs in each roll.
13. Top each sub with shredded mozzarella cheese.
14. Place the subs back on the baking sheet and bake in the oven for 5 minutes, until the cheese is melted and bubbly.
15. Let the subs cool for 2–3 minutes before serving to avoid burning your mouth.
Generously loaded with juicy meatballs and gooey cheese, these subs have a perfect balance of savory and tangy flavors from the Italian sausage and marinara. The toasted rolls add a satisfying crunch that contrasts with the tender filling—try serving them with a side of crispy fries or a simple green salad for a complete meal.
Hearty Beef and Sausage Chili
Venturing into a cozy bowl of chili is the perfect way to warm up. This hearty beef and sausage version is packed with flavor and comes together easily for a satisfying meal you’ll love making.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb ground beef
– 1 lb ground Italian sausage
– 1 large yellow onion, diced
– 1 large green bell pepper, diced
– 3 cloves garlic, minced
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 2 cups beef broth
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add 1 lb ground beef and 1 lb ground Italian sausage to the pot.
3. Cook the meat, breaking it up with a spoon, for 8-10 minutes until browned and no longer pink.
4. Tip: For richer flavor, let the meat develop a slight crust before stirring.
5. Add 1 large diced yellow onion and 1 large diced green bell pepper to the pot.
6. Sauté the vegetables for 5-7 minutes until softened.
7. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
8. Add 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika to the pot.
9. Toast the spices with the meat and vegetables for 1 minute to enhance their aroma.
10. Pour in 1 (28 oz) can crushed tomatoes, 2 cups beef broth, 1 tsp salt, and 1/2 tsp black pepper.
11. Stir to combine all ingredients thoroughly.
12. Bring the mixture to a boil over high heat.
13. Reduce the heat to low and cover the pot with a lid.
14. Simmer the chili for 45 minutes, stirring occasionally.
15. Tip: For a thicker consistency, simmer uncovered for the last 15 minutes.
16. Add 1 (15 oz) can drained kidney beans and 1 (15 oz) can drained black beans to the pot.
17. Stir the beans into the chili.
18. Continue simmering, uncovered, for 15 more minutes.
19. Tip: Taste and adjust seasoning with more salt if needed before serving.
20. Remove the pot from the heat.
Perfectly hearty, this chili has a thick, stew-like texture with tender beans and savory meat. The blend of beef and sausage gives it a deep, robust flavor that’s wonderfully spicy and smoky. Serve it over cornbread or topped with shredded cheese and sour cream for a complete meal.
Ground Beef and Sausage Stuffed Peppers
Unbelievably easy and packed with flavor, these stuffed peppers are the ultimate comfort food. You’ll love how the savory filling melds with the sweet peppers, making it a perfect weeknight dinner that feels special. Let’s get cooking!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 large bell peppers
– 1 lb ground beef
– 1/2 lb Italian sausage
– 1 cup cooked white rice
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 (15 oz) can tomato sauce
– 1 cup shredded mozzarella cheese
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried oregano
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat 1 tbsp olive oil over medium-high heat.
4. Add 1/2 cup diced onion and cook for 3-4 minutes until softened.
5. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
6. Add 1 lb ground beef and 1/2 lb Italian sausage to the skillet, breaking it up with a spoon.
7. Cook for 8-10 minutes until the meat is browned and no longer pink.
8. Drain any excess grease from the skillet.
9. Stir in 1 cup cooked white rice, 1 (15 oz) can tomato sauce, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano.
10. Simmer the mixture for 5 minutes to blend the flavors.
11. Spoon the filling evenly into the prepared bell peppers, packing it down lightly.
12. Place the stuffed peppers upright in a baking dish.
13. Cover the dish with aluminum foil and bake at 375°F for 30 minutes.
14. Remove the foil and sprinkle 1 cup shredded mozzarella cheese over the tops of the peppers.
15. Bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
16. Let the peppers rest for 5 minutes before serving.
They come out tender with a satisfying bite, and the cheesy topping adds a creamy contrast to the hearty meat filling. Try serving them with a simple green salad for a complete meal that’s sure to impress.
Italian Sausage and Beef Lasagna
Finally, a lasagna that’s hearty enough to satisfy the whole crew. You know those cozy Sunday dinners that just hit different? This Italian sausage and beef version is exactly that—layers of rich meat sauce, creamy cheeses, and tender noodles baked to bubbly perfection. It’s comfort food at its finest, and honestly, it’s easier to make than you might think.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 lb Italian sausage, casings removed
– 1 lb ground beef (80/20 blend)
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 (6 oz) can tomato paste
– 1 cup water
– 2 tbsp olive oil
– 2 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional)
– 12 no-boil lasagna noodles
– 1 (15 oz) container ricotta cheese
– 1 large egg
– 4 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
Instructions
1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
2. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Add the Italian sausage and ground beef to the skillet. Break the meat apart with a wooden spoon and cook for 8-10 minutes, until no pink remains and it’s nicely browned.
4. Stir in the minced garlic, dried oregano, salt, black pepper, and red pepper flakes (if using). Cook for 1 minute, just until fragrant.
5. Add the crushed tomatoes, tomato paste, and 1 cup water to the skillet. Tip: The water helps thin the sauce slightly so the noodles absorb it better while baking.
6. Bring the sauce to a simmer, then reduce the heat to low. Let it cook uncovered for 15 minutes, stirring occasionally, until slightly thickened. Remove from heat.
7. In a medium bowl, combine the ricotta cheese, egg, and chopped fresh basil. Mix until smooth. Tip: The egg helps bind the ricotta layer, preventing it from becoming watery.
8. Spread about 1 cup of the meat sauce evenly across the bottom of the prepared baking dish.
9. Arrange 4 no-boil lasagna noodles in a single layer over the sauce, breaking them if needed to fit.
10. Spread half of the ricotta mixture evenly over the noodles.
11. Sprinkle 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan over the ricotta.
12. Spoon about 1 1/2 cups of meat sauce over the cheese layer, spreading it gently.
13. Repeat the layers: 4 noodles, the remaining ricotta mixture, 1 cup mozzarella, 1/4 cup Parmesan, and 1 1/2 cups sauce.
14. Top with the final 4 noodles, then spread the remaining meat sauce over them. Tip: Make sure the top noodles are fully covered with sauce to prevent them from drying out or becoming crunchy.
15. Sprinkle the remaining 2 cups mozzarella and 1/2 cup Parmesan evenly over the top.
16. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes.
17. Remove the foil and bake for an additional 20 minutes, until the cheese is golden and bubbly.
18. Let the lasagna rest at room temperature for 15 minutes before slicing and serving.
Kindly let it rest—those layers need time to set so you get clean slices. The first bite reveals a perfect balance: savory, spiced meat, creamy ricotta, and gooey cheese all hugged by tender noodles. For a fun twist, serve squares with a side of garlic bread for dipping into any extra sauce, or pack leftovers for a lunch that’ll make everyone jealous.
Stuffed Shells with Sausage and Beef Filling
Haven’t you been craving something cozy and hearty? Stuffed shells are the ultimate comfort food, and this version with sausage and beef is a total crowd-pleaser. It’s perfect for a family dinner or a casual get-together—everyone will love digging in.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (12-ounce) box jumbo pasta shells
– 1 tablespoon olive oil
– 1/2 pound ground beef (80% lean)
– 1/2 pound Italian sausage (casings removed)
– 1 small yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 (24-ounce) jar marinara sauce
– 1 (15-ounce) container ricotta cheese
– 1 large egg
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray.
2. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions until al dente, about 9–11 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the shells and rinse them under cool water to stop the cooking. Set aside.
4. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage. Cook for 5–7 minutes, breaking it up with a spoon, until browned.
5. Add the chopped onion and minced garlic to the skillet. Cook for 3–4 minutes, stirring often, until the onion is softened.
6. Stir in the marinara sauce. Reduce the heat to low and simmer for 5 minutes. Remove from heat.
7. In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, chopped parsley, dried oregano, salt, and black pepper. Mix until smooth.
8. Spoon about 1 tablespoon of the ricotta mixture into each cooked shell. Tip: Use a small spoon or piping bag for easier filling.
9. Spread half of the meat sauce evenly in the bottom of the prepared baking dish.
10. Arrange the stuffed shells in a single layer over the sauce.
11. Pour the remaining meat sauce over the shells. Sprinkle the shredded mozzarella cheese evenly on top.
12. Cover the dish with aluminum foil and bake for 25 minutes. Tip: The foil helps the cheese melt without browning too quickly.
13. Remove the foil and bake for an additional 10–15 minutes, until the cheese is bubbly and golden brown.
14. Let the dish rest for 5 minutes before serving.
Keep it simple and enjoy this warm, cheesy bake right out of the oven. The shells are tender and packed with savory meat, while the ricotta adds a creamy richness that balances the tangy sauce. For a fun twist, serve it with a side of garlic bread to soak up every last bit.
Beef and Sausage Meatloaf with Tomato Glaze
A comforting classic gets a flavorful upgrade with this hearty beef and sausage meatloaf. You’ll love the savory blend of meats and that sweet-tangy tomato glaze on top—it’s perfect for a cozy family dinner or meal prep for the week. Let’s get cooking!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 1 lb ground beef (80% lean)
– 1 lb ground Italian sausage
– 1 cup breadcrumbs
– 1/2 cup milk
– 1 large egg
– 1/2 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup ketchup
– 2 tbsp brown sugar
– 1 tbsp apple cider vinegar
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan.
2. In a large bowl, combine the ground beef, ground Italian sausage, breadcrumbs, milk, egg, chopped onion, minced garlic, salt, and black pepper. Tip: Mix gently with your hands just until combined to avoid a tough texture.
3. Transfer the meat mixture to the prepared loaf pan and press it evenly into the pan.
4. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until smooth to make the tomato glaze.
5. Spread the tomato glaze evenly over the top of the meatloaf using a spoon or brush.
6. Place the meatloaf in the preheated oven and bake for 55-60 minutes. Tip: Check for doneness by inserting a meat thermometer into the center—it should read 160°F.
7. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes. Tip: This resting time helps the juices redistribute, making it easier to slice.
8. Carefully slice the meatloaf and serve warm.
Hearty and satisfying, this meatloaf has a moist, tender crumble from the beef and sausage blend, with a caramelized tomato glaze that adds a sweet-savory kick. Try serving slices on toasted buns for a delicious sandwich twist, or pair with mashed potatoes and green beans for a classic comfort meal.
Italian Sausage and Ground Beef Sloppy Joes
Wondering how to make a classic comfort food with an Italian twist? You’re in luck. This hearty mash-up combines savory Italian sausage and ground beef for a flavorful, satisfying meal that’s perfect for busy weeknights or casual gatherings.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb Italian sausage (casings removed)
– 1 lb ground beef (80/20 blend)
– 1 medium yellow onion, finely chopped
– 1 medium green bell pepper, finely chopped
– 3 cloves garlic, minced
– 1 (15 oz) can tomato sauce
– 1/2 cup ketchup
– 2 tbsp Worcestershire sauce
– 1 tbsp yellow mustard
– 1 tbsp brown sugar
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 6 hamburger buns
– 1 tbsp olive oil
Instructions
1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb Italian sausage and 1 lb ground beef to the skillet, breaking them up with a wooden spoon into small crumbles.
3. Cook the meat mixture, stirring occasionally, until no pink remains and it’s browned, about 8–10 minutes.
4. Tip: For richer flavor, let the meat develop a light crust on the bottom before stirring—this builds fond for the sauce.
5. Add 1 finely chopped yellow onion, 1 finely chopped green bell pepper, and 3 minced garlic cloves to the skillet.
6. Sauté the vegetables with the meat, stirring frequently, until the onion is translucent and softened, about 5 minutes.
7. Stir in 1 can tomato sauce, 1/2 cup ketchup, 2 tbsp Worcestershire sauce, 1 tbsp yellow mustard, 1 tbsp brown sugar, 1 tsp dried oregano, and 1/2 tsp black pepper until well combined.
8. Tip: If you prefer a thicker sauce, let it simmer uncovered; for a saucier version, cover the skillet partially.
9. Reduce the heat to medium-low and simmer the mixture, stirring occasionally, until thickened and the flavors meld, about 10–12 minutes.
10. While the sauce simmers, lightly toast 6 hamburger buns in a toaster or under a broiler set to 350°F for 2–3 minutes until golden.
11. Tip: Toasting the buns helps prevent them from getting soggy when topped with the saucy meat.
12. Spoon the hot meat mixture generously onto the bottom halves of the toasted buns, then cover with the top halves.
Ultimate comfort in every bite, these sloppy joes boast a juicy, tender texture with a robust, slightly sweet-and-savory sauce that clings perfectly to the bun. Serve them with crispy potato wedges or a simple side salad for a complete meal that’s sure to please a crowd.
Cabbage Rolls with Beef and Italian Sausage
Feeling like a cozy, comforting meal that’s packed with flavor? You’re in the right place. These cabbage rolls are hearty, savory, and perfect for a family dinner or meal prep—they’re easier to make than you might think!
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 1 large head green cabbage
– 1 lb ground beef (85% lean)
– 1 lb Italian sausage (casings removed)
– 1 cup cooked white rice
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) can tomato sauce
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1 tsp salt
– ½ tsp black pepper
– ½ cup water
Instructions
1. Bring a large pot of water to a boil over high heat. Carefully remove 12 large outer cabbage leaves, trimming the thick stem from each leaf. Blanch the leaves in the boiling water for 3 minutes until pliable, then transfer to a bowl of ice water to stop the cooking. Pat dry with paper towels.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 chopped onion and cook for 5 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Add 1 lb ground beef and 1 lb Italian sausage (casings removed) to the skillet. Cook for 8–10 minutes, breaking it up with a spoon, until browned and no pink remains. Drain any excess fat.
4. Stir in 1 cup cooked white rice, 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper. Remove from heat and let cool slightly.
5. Preheat your oven to 350°F. Spread 1 cup of the crushed tomatoes evenly in the bottom of a 9×13 inch baking dish.
6. Place about ⅓ cup of the meat mixture in the center of each cabbage leaf. Fold in the sides and roll up tightly, like a burrito. Place each roll seam-side down in the baking dish.
7. Pour the remaining crushed tomatoes, 1 can tomato sauce, and ½ cup water over the cabbage rolls. Cover the dish tightly with aluminum foil.
8. Bake at 350°F for 1 hour 30 minutes, until the cabbage is tender and the sauce is bubbling. Remove the foil and let rest for 10 minutes before serving.
But these rolls aren’t just tender and juicy—the Italian sausage adds a subtle spice that pairs perfectly with the tangy tomato sauce. Serve them over mashed potatoes or with a side of crusty bread to soak up every last drop of that rich sauce.
Bolognese Sauce with Ground Beef and Sausage
Ready to make the ultimate comfort food? This Bolognese sauce combines ground beef and sausage for a rich, meaty flavor that’s perfect over pasta. You’ll love how simple it is to simmer into something special.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, finely chopped
– 2 medium carrots, finely chopped
– 2 celery stalks, finely chopped
– 4 garlic cloves, minced
– 1 lb ground beef (80/20 blend)
– 1/2 lb Italian sausage, casings removed
– 1/2 cup dry red wine
– 1 (28 oz) can crushed tomatoes
– 1 cup whole milk
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium heat until shimmering, about 2 minutes.
2. Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Cook, stirring occasionally, until softened, about 8-10 minutes.
3. Add 4 minced garlic cloves and cook until fragrant, about 1 minute.
4. Increase heat to medium-high. Add 1 lb ground beef and 1/2 lb Italian sausage. Break up the meat with a wooden spoon and cook until no pink remains, about 8-10 minutes.
5. Pour in 1/2 cup red wine, scraping the bottom of the pot to release any browned bits. Let it simmer until reduced by half, about 3 minutes.
6. Stir in 2 tbsp tomato paste and cook for 1 minute to deepen the flavor.
7. Add 1 can crushed tomatoes, 1 cup whole milk, 1 cup beef broth, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
8. Reduce heat to low, cover partially, and simmer gently for 2 hours, stirring every 20-30 minutes to prevent sticking.
9. Stir in 1/4 cup chopped parsley and simmer uncovered for 10 more minutes to thicken slightly.
10. Remove from heat and let rest for 5 minutes before serving.
Unbelievably rich and hearty, this sauce has a velvety texture from the slow simmer and a deep, savory flavor from the two meats. Try it over pappardelle pasta or spoon it onto creamy polenta for a cozy twist—it’s so good you’ll want to make a double batch!
Cheesy Beef and Sausage Pasta Bake
Kick back and get ready for the ultimate comfort food night—this cheesy beef and sausage pasta bake is exactly what you need when you’re craving something hearty and satisfying. It’s packed with flavor, easy to make, and perfect for feeding a crowd or enjoying as leftovers all week long.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef
– 1 lb Italian sausage, casings removed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) can tomato sauce
– 1 tbsp Italian seasoning
– 1 tsp salt
– 1/2 tsp black pepper
– 12 oz penne pasta
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add the penne pasta to the boiling water and cook for 10 minutes, stirring occasionally, until al dente.
4. Drain the pasta and set it aside.
5. In a large skillet over medium-high heat, cook the ground beef and Italian sausage for 8-10 minutes, breaking it up with a spoon, until browned and no longer pink.
6. Tip: Drain any excess grease from the skillet for a less oily dish.
7. Add the diced onion to the skillet and cook for 5 minutes, stirring, until softened.
8. Stir in the minced garlic and cook for 1 minute, until fragrant.
9. Pour in the crushed tomatoes and tomato sauce, then add the Italian seasoning, salt, and black pepper.
10. Tip: Let the sauce simmer for 10 minutes to allow the flavors to meld together.
11. Combine the cooked pasta with the meat sauce in the skillet, stirring until evenly coated.
12. Transfer the mixture to a 9×13-inch baking dish.
13. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
14. Tip: For a golden-brown crust, bake uncovered to let the cheese bubble and crisp.
15. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and lightly browned.
16. Remove from the oven and let it cool for 5 minutes.
17. Garnish with chopped fresh parsley before serving.
This bake comes out with a gooey, cheesy top and a rich, savory filling that’s packed with meaty goodness. Try serving it with a simple green salad or garlic bread for a complete meal that everyone will love.
Conclusion
Perfect for busy weeknights or weekend feasts, this collection offers endless inspiration for your family table. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup with your fellow foodies on Pinterest. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
