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Galletti Alla Bolognese

Galletti Alla Bolognese

Galletti Alla Bolognese
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 6

Galletti are semi-circular pasta tubes with ruffled edges. If galletti is not available you can substitute penne zita or farfalline instead.
  • 2 pounds galletti pasta
  • 2 tablespoons extra virgin olive oil
  • 4 hot Italian sausages
  • ½ medium onion, finely chopped
  • 2 gloves garlic, minced
  • 1 can (28 oz) San Marzano crushed tomatoes
  • 2 cans (8 oz) tomato sauce
  • ¼ teaspoon dried basil
  • ⅛ teaspoon dried oregano
  • ½ teaspoon sugar
  • Salt and pepper to taste
  • Parsley flakes
  • Parmesan cheese

  1. Heat olive oil in large saucepan over medium heat, add 2 sausages. Cook 2-4 minutes until browned, cut in half and set aside.
  2. Remove casing from remaining sausages, break into small pieces, add to pan with onions, basil, oregano, and salt and pepper to taste.
  3. Cook until onions are translucent approximately 8 – 10 minutes, stirring occasionally.
  4. Add garlic and cook 2 minutes.
  5. Add crushed tomatoes, tomato sauce, sausage and sugar.
  6. Simmer over medium low heat for 30 minutes, stirring occasionally.
  7. Meanwhile, cook pasta until al dente, drain, and stir sauce into pasta.
  8. Serve in bowl and garnish with parsley and Parmesan cheese.


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Comments (3)

  • Steven Kesler

    Hmm… Bolognese, made with sausages? 😉

  • Bryan

    Yes indeed. Some local variations use pork sausage, chicken liver and veal. 🙂

  • Steven Kesler

    Forgive me. I should have been more specific. A ragù is a meat based sauce – most often with minced (ground) meat and only a bit of tomato. Indeed, a sausage meat can be used, usually with bulk sausage or with the casings removed and the sausage crumbled. This dish is made with whole sausages and the volume of tomatoes is equal or greater than the meat. This sounds more like “sausages with tomato sauce”.


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