21 Delicious Italian Sausage and Ground Beef Recipes for Every Occasion

Dive into a world where Italian sausage and ground beef transform everyday meals into extraordinary feasts! Whether you’re craving quick weeknight dinners, hearty comfort food, or seasonal delights, our roundup of 21 mouthwatering recipes has something for every occasion. Get ready to spice up your cooking repertoire and impress your family and friends with these irresistible dishes. Let’s get cooking!

Spicy Italian Sausage and Ground Beef Lasagna

Feast your eyes (and eventually your stomach) on this lasagna that’s like a hug from your Italian grandma—if she moonlighted as a spice wizard. Combining the fiery kick of spicy Italian sausage with the hearty richness of ground beef, this dish is a rollercoaster of flavors that’ll have you begging for seconds before you’ve even finished your first plate.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 1 lb ground beef, 80/20 blend
• 3 cups marinara sauce, homemade or high-quality store-bought
• 12 lasagna noodles, oven-ready
• 15 oz ricotta cheese, whole milk
• 1 large egg, pasture-raised and lightly beaten
• 3 cups mozzarella cheese, freshly shredded
• 1 cup Parmesan cheese, freshly grated
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for lasagna magic.
2. Heat 2 tbsp of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the spicy Italian sausage and ground beef to the skillet. Cook until browned, breaking the meat into small crumbles with a wooden spoon, about 8-10 minutes.
4. Sprinkle in the red pepper flakes, dried oregano, sea salt, and black pepper. Stir to combine and cook for an additional 2 minutes to let the flavors meld.
5. Pour in the marinara sauce, stirring well. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
6. In a mixing bowl, combine the ricotta cheese and lightly beaten egg until smooth. This will add creaminess to your lasagna layers.
7. Begin assembling the lasagna in a 9×13 inch baking dish: spread a thin layer of the meat sauce on the bottom, followed by a layer of oven-ready lasagna noodles, a layer of the ricotta mixture, and a sprinkle of mozzarella and Parmesan cheeses. Repeat the layers until all ingredients are used, finishing with a generous topping of cheeses.
8. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
9. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set, making it easier to serve.

Rich, robust, and with just the right amount of heat, this lasagna is a showstopper that’s as fun to make as it is to eat. Serve it with a crisp green salad and a glass of red wine for a meal that’s nothing short of legendary.

Hearty Italian Sausage and Ground Beef Stuffed Peppers

Ever find yourself staring into the fridge, dreaming of a dish that’s both a feast for the eyes and a party in your mouth? Well, buckle up, because these stuffed peppers are about to take your taste buds on a joyride straight to Flavor Town, with a pit stop at Satisfyingville.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb Italian sausage, casings removed
• 1 lb ground beef, 80/20 blend preferred
• 1 cup arborio rice, uncooked
• 2 cups marinara sauce, divided
• 1 cup mozzarella cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated
• 2 tbsp extra virgin olive oil
• 1 tbsp garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, heat 1 tbsp olive oil. Add the Italian sausage and ground beef, breaking it apart with a spoon, and cook until browned, about 8 minutes. Tip: Drain excess fat for a leaner dish.
3. Add the minced garlic, dried oregano, and crushed red pepper flakes to the meat, stirring for 1 minute until fragrant.
4. Stir in the uncooked arborio rice and 1 cup of marinara sauce, mixing well. Cook for 2 minutes to slightly toast the rice, enhancing its nutty flavor.
5. Season the mixture with salt and freshly ground black pepper, then remove from heat.
6. Stand the prepared bell peppers in the greased baking dish. Evenly divide the meat and rice mixture among them, packing gently.
7. Top each pepper with the remaining marinara sauce, then cover the dish tightly with aluminum foil.
8. Bake for 45 minutes. Tip: The peppers should be tender but still hold their shape.
9. Remove the foil, sprinkle the tops with mozzarella and Parmesan cheeses, and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden.
10. Let the stuffed peppers rest for 5 minutes before serving. Tip: This allows the flavors to meld beautifully.

Get ready to dive into peppers that are tender yet crisp, filled with a rich, savory mixture that’s perfectly complemented by the gooey, cheesy topping. Serve these bad boys with a crisp green salad and a glass of robust red wine for a meal that’s anything but ordinary.

Classic Italian Sausage and Ground Beef Meatballs

Yikes! If you’ve ever found yourself in a meatball meltdown, fret not—our Classic Italian Sausage and Ground Beef Meatballs are here to save your dinner with a bang of flavor and a sprinkle of fun.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 lb ground beef (80/20 blend)
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1/4 cup finely grated Parmigiano-Reggiano
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp fresh Italian parsley, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• 2 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, combine the Italian sausage, ground beef, panko breadcrumbs, whole milk, Parmigiano-Reggiano, beaten egg, minced garlic, chopped parsley, kosher salt, black pepper, and red pepper flakes. Mix gently with your hands until just combined—overmixing leads to tough meatballs.
2. Form the mixture into 1.5-inch diameter meatballs, ensuring they’re compact enough to hold their shape but not too dense. This recipe should yield about 20 meatballs.
3. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering. Add the meatballs in batches, ensuring they’re not overcrowded, and cook for about 4 minutes per side until golden brown.
4. Transfer the browned meatballs to a preheated 375°F oven and bake for 10-12 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
5. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute, ensuring maximum flavor and tenderness.

Marvel at the juicy, herb-infused perfection of these meatballs, with a texture so tender it practically melts in your mouth. Serve them atop a heap of spaghetti for a classic touch, or skewer them with a drizzle of balsamic glaze for an appetizer that steals the show.

Italian Sausage and Ground Beef Pasta Bake

Now, let’s dive into a dish that’s as hearty as it is hilarious to pronounce after a glass of wine—Italian Sausage and Ground Beef Pasta Bake. This isn’t just a meal; it’s a carb-loaded hug from your Italian grandma, minus the guilt trip about not visiting enough.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 lb ground beef, 80/20 blend
• 12 oz rigatoni pasta
• 24 oz marinara sauce, preferably San Marzano tomato-based
• 1 cup whole milk ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh basil, chopped
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Drain and set aside.
3. In a large skillet over medium heat, heat the olive oil. Add the Italian sausage and ground beef, breaking it apart with a wooden spoon. Cook until browned, about 8 minutes.
4. Add the minced garlic, oregano, and red pepper flakes to the skillet. Cook for 1 minute until fragrant.
5. Stir in the marinara sauce and simmer for 5 minutes. Remove from heat.
6. In a large bowl, combine the cooked pasta, meat sauce, ricotta, 1 cup of mozzarella, and Parmesan. Mix until well incorporated.
7. Transfer the mixture to the prepared baking dish. Top with the remaining mozzarella.
8. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Let the pasta bake rest for 5 minutes before serving. Garnish with fresh basil.

Kick back and marvel at your creation—a melty, meaty masterpiece with a kick of heat and a ribbon of creamy ricotta. Serve it with a side of garlic bread for the ultimate comfort food experience, or go rogue and stuff it into a sandwich for a next-level lunch.

Savory Italian Sausage and Ground Beef Pizza

Unbelievable as it may seem, this Savory Italian Sausage and Ground Beef Pizza is here to revolutionize your pizza night with its meaty magnificence and cheesy charm. Let’s dive into a culinary adventure that’s as fun to make as it is to devour!

Ingredients

• 1 lb Italian sausage, casings removed
• 1 lb ground beef, 80% lean
• 1 cup San Marzano tomato sauce
• 2 cups whole milk mozzarella, freshly grated
• 1/2 cup Parmigiano-Reggiano, finely grated
• 1 tbsp extra virgin olive oil
• 1 tsp garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 lb pizza dough, homemade or store-bought
• Cornmeal, for dusting

Instructions

1. Preheat your oven to 475°F with a pizza stone or steel inside for at least 45 minutes to ensure a crispy crust.
2. In a skillet over medium heat, add 1 tbsp extra virgin olive oil and sauté 1 tsp minced garlic until fragrant, about 30 seconds.
3. Add 1 lb Italian sausage and 1 lb ground beef to the skillet. Cook until browned, breaking into small pieces, about 8 minutes. Drain excess fat.
4. Stir in 1 tsp dried oregano and 1/2 tsp crushed red pepper flakes into the meat mixture. Remove from heat and set aside.
5. On a floured surface, stretch 1 lb pizza dough into a 12-inch round. Transfer to a cornmeal-dusted pizza peel for easy sliding.
6. Spread 1 cup San Marzano tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.
7. Distribute the meat mixture over the sauce, then top with 2 cups whole milk mozzarella and 1/2 cup Parmigiano-Reggiano.
8. Slide the pizza onto the preheated stone or steel. Bake for 12-14 minutes until the crust is golden and cheese is bubbly.
9. Let the pizza rest for 2 minutes before slicing to allow the cheese to set slightly.

Heavenly is the first word that comes to mind when you bite into this pizza, with its perfect harmony of spicy, savory, and cheesy flavors. Serve it with a side of garlic knots for an extra carb-loaded delight that’s sure to impress.

Italian Sausage and Ground Beef Stuffed Shells

Who knew that stuffing shells could be such a party in your mouth? This Italian Sausage and Ground Beef Stuffed Shells recipe is like a flavor fiesta, where every bite is a celebration of hearty, cheesy goodness.

Ingredients

• 12 oz jumbo pasta shells
• 1 lb Italian sausage, casings removed
• 1 lb ground beef, 80/20 blend
• 2 cups whole milk ricotta cheese
• 1 cup grated Parmesan cheese, aged 24 months
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil, chiffonade
• 3 cups marinara sauce, homemade or premium store-bought
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook for 9 minutes, or until al dente. Drain and set aside to cool.
3. In a large skillet over medium heat, warm the extra virgin olive oil. Add the Italian sausage and ground beef, breaking it apart with a wooden spoon. Cook until browned, about 8 minutes. Drain excess fat.
4. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, minced garlic, sea salt, black pepper, and fresh basil. Fold in the cooked meat mixture until well incorporated.
5. Spread 1 cup of marinara sauce at the bottom of the prepared baking dish. Stuff each cooled pasta shell with the meat and cheese mixture, arranging them seam-side up in the dish.
6. Pour the remaining marinara sauce over the stuffed shells, then sprinkle with shredded mozzarella cheese.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
8. Let the stuffed shells rest for 5 minutes before serving to allow the flavors to meld beautifully.

Kick back and savor the melty, meaty perfection of these stuffed shells. The combination of Italian sausage and ground beef nestled in creamy ricotta, all hugged by a tender pasta shell, is nothing short of divine. Serve with a crisp green salad and a glass of Chianti for an unforgettable meal.

Rich Italian Sausage and Ground Beef Bolognese

Ready to dive into a sauce so rich and hearty, it’ll make your nonna nod in approval? This Italian Sausage and Ground Beef Bolognese is a carnivore’s dream, simmered to perfection with a playful punch of flavors that’ll have your taste buds doing the tarantella.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage, casings removed
• 1 lb ground beef, 80% lean
• 1 cup finely diced yellow onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 3 cloves garlic, minced
• 1/2 cup dry red wine
• 1 cup whole milk
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmigiano-Reggiano

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add Italian sausage and ground beef, breaking apart with a wooden spoon, and cook until no pink remains, about 8 minutes.
3. Stir in onion, carrot, celery, and garlic, cooking until vegetables soften, about 5 minutes.
4. Pour in red wine, scraping up any browned bits, and simmer until reduced by half, about 3 minutes.
5. Add milk, crushed tomatoes, tomato paste, salt, black pepper, and red pepper flakes, stirring to combine.
6. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally to prevent sticking.
7. Uncover and continue simmering until sauce thickens, about 30 minutes more.
8. Remove from heat and stir in fresh basil and Parmigiano-Reggiano.

Heavenly in its depth, this Bolognese boasts a velvety texture and a robust flavor profile that pairs beautifully with al dente pappardelle or layered in a lasagna. For a twist, try serving it over creamy polenta with an extra sprinkle of Parmigiano-Reggiano on top.

Italian Sausage and Ground Beef Calzones

Feast your eyes (and eventually your stomach) on this mouthwatering mashup that’s like a pizza decided to hug itself! Italian Sausage and Ground Beef Calzones are the ultimate comfort food, packed with flavor and oozing with cheesy goodness. Perfect for those days when you want to impress without the stress.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 lb ground beef, 80/20 blend
• 1 cup whole milk ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, pasture-raised and lightly beaten
• 2 tbsp extra virgin olive oil
• 1 tbsp garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• 1 lb pizza dough, homemade or store-bought
• 1/2 cup marinara sauce, for dipping

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, warm 1 tbsp of olive oil. Add the Italian sausage and ground beef, breaking it apart with a wooden spoon. Cook until browned, about 8 minutes.
3. Add the minced garlic, oregano, basil, and red pepper flakes to the skillet. Cook for an additional 2 minutes, stirring constantly to avoid burning the garlic.
4. Remove the skillet from heat and let the meat mixture cool slightly. Then, stir in the ricotta, mozzarella, and Parmesan cheeses until well combined.
5. Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll each portion into an 8-inch circle.
6. Spoon an equal amount of the meat and cheese mixture onto one half of each dough circle, leaving a 1-inch border around the edges.
7. Brush the edges with the beaten egg, then fold the dough over the filling to create a half-moon shape. Press the edges to seal, then crimp with a fork.
8. Transfer the calzones to the prepared baking sheet. Brush the tops with the remaining olive oil and cut a small slit in the top of each for steam to escape.
9. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let the calzones cool for 5 minutes before serving with warm marinara sauce on the side.

Every bite of these calzones is a cheesy, meaty revelation, with a crust that’s golden and crisp on the outside, yet soft and fluffy inside. Serve them up with a side of marinara for dipping, or get creative by pairing with a spicy arrabbiata sauce for an extra kick. Either way, you’re in for a treat that’s bound to disappear as fast as you can make them!

Flavorful Italian Sausage and Ground Beef Chili

Hold onto your hats, chili lovers, because we’re about to dive into a bowl of comfort that’s packed with more flavor than a fireworks show has sparks. This Italian Sausage and Ground Beef Chili is the culinary equivalent of a bear hug—warm, hearty, and utterly irresistible.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 lb ground beef, 80/20 blend
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups beef stock
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt, to season
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add Italian sausage and ground beef, breaking apart with a wooden spoon, and cook until no pink remains, approximately 8 minutes. Tip: For deeper flavor, let the meat develop a slight crust before stirring.
3. Stir in diced onion and minced garlic, cooking until onions are translucent and fragrant, about 5 minutes.
4. Mix in tomato paste, chili powder, ground cumin, smoked paprika, and cayenne pepper, stirring constantly for 1 minute to toast the spices.
5. Pour in fire-roasted diced tomatoes, kidney beans, black beans, and beef stock, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally. Tip: The chili thickens as it cooks, so adjust the lid to control evaporation.
7. Season with salt to taste, then simmer uncovered for an additional 15 minutes to concentrate the flavors. Tip: For a smoother texture, mash some beans against the side of the pot.

Marvel at the rich, smoky aroma wafting through your kitchen as this chili reaches its peak of perfection. Serve it piping hot with a dollop of sour cream and a sprinkle of sharp cheddar, or go rogue by ladling it over a baked potato for a twist on tradition.

Italian Sausage and Ground Beef Ravioli Filling

Craving a dish that packs a punch of flavor and a whole lot of love? Our Italian Sausage and Ground Beef Ravioli Filling is here to turn your pasta game from meh to magnificent with its rich, savory goodness that’ll have your taste buds doing the tango.

Ingredients

• 1/2 pound Italian sausage, casings removed
• 1/2 pound ground beef, 80/20 blend
• 1/4 cup finely grated Pecorino Romano cheese
• 1/4 cup whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the Italian sausage and ground beef to the skillet, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
3. Stir in the minced garlic, sea salt, black pepper, and crushed red pepper flakes. Cook for an additional 1 minute until fragrant.
4. Transfer the meat mixture to a large mixing bowl and let it cool for 5 minutes.
5. Add the Pecorino Romano cheese, ricotta cheese, and lightly beaten egg to the bowl. Mix until well combined. Tip: For a smoother filling, pulse the mixture in a food processor for 10 seconds.
6. Use the filling immediately to stuff your ravioli, or cover and refrigerate for up to 24 hours. Tip: Chilling the filling for at least 30 minutes makes it easier to handle when assembling ravioli.
7. When ready to use, spoon 1 teaspoon of filling onto each ravioli wrapper, wet the edges with water, and seal. Tip: Ensure no air pockets remain to prevent ravioli from bursting during cooking.

Now, this filling isn’t just a treat for the palate; its creamy texture and bold flavors make it a standout. Try serving these ravioli with a drizzle of truffle oil and a sprinkle of fresh parsley for an extra touch of elegance.

Italian Sausage and Ground Beef Meatloaf

Let’s face it, folks—meatloaf doesn’t always get the love it deserves, but this Italian Sausage and Ground Beef Meatloaf is here to change the game. Packed with bold flavors and a playful twist, it’s the comfort food hero we all need.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 lb ground beef, 80/20 blend
• 1 cup panko breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1 tsp fennel seeds, toasted and ground
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the Italian sausage, ground beef, panko breadcrumbs, beaten eggs, whole milk, Parmigiano-Reggiano, parsley, garlic, fennel seeds, smoked paprika, red pepper flakes, salt, and black pepper. Mix until just combined—overmixing can lead to a dense meatloaf.
3. Transfer the mixture to the prepared loaf pan, pressing gently to eliminate air pockets.
4. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. Spread this glaze evenly over the top of the meatloaf.
5. Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C) on an instant-read thermometer.
6. Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.

Forget everything you thought you knew about meatloaf—this one’s a showstopper with its juicy interior, crispy edges, and that sweet-tangy glaze. Serve it up with a side of creamy polenta or atop a toasted ciabatta roll for a next-level sandwich experience.

Italian Sausage and Ground Beef Cannelloni

Who knew that rolling up your favorite meats and cheeses could lead to such a divine dish? This Italian Sausage and Ground Beef Cannelloni is like a cozy blanket of flavors, wrapped in pasta and baked to perfection—comfort food at its finest.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 lb ground beef, 80/20 blend
• 2 cups whole milk ricotta cheese
• 1 cup grated Parmigiano-Reggiano cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil, finely chopped
• 12 cannelloni tubes
• 3 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with extra virgin olive oil.
2. In a large skillet over medium heat, cook the Italian sausage and ground beef until browned, about 8 minutes, breaking it apart with a wooden spoon. Drain excess fat.
3. Transfer the meat to a large bowl and let it cool slightly. Then, stir in the ricotta, Parmigiano-Reggiano, egg, garlic, salt, pepper, and basil until well combined.
4. Using a piping bag or a small spoon, carefully fill each cannelloni tube with the meat and cheese mixture, ensuring they’re evenly filled but not overstuffed.
5. Spread 1 cup of marinara sauce on the bottom of the prepared baking dish. Arrange the filled cannelloni in a single layer over the sauce.
6. Pour the remaining marinara sauce over the cannelloni, ensuring they’re fully covered. Sprinkle the shredded mozzarella evenly on top.
7. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Let the cannelloni rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Cheesy, meaty, and utterly satisfying, this cannelloni boasts a perfect balance of textures—from the tender pasta to the creamy filling. Serve it with a crisp green salad and a glass of Chianti for an unforgettable meal that’ll have everyone asking for seconds.

Italian Sausage and Ground Beef Stuffed Zucchini

Let’s face it, zucchini boats are the culinary equivalent of a surprise party—everyone’s thrilled when they show up, especially when they’re stuffed with a hearty mix of Italian sausage and ground beef. This dish is a playful twist on comfort food that’s bound to steal the spotlight at any dinner table.

Ingredients

• 4 medium zucchinis, halved lengthwise and hollowed out
• 1 tbsp extra-virgin olive oil
• 1/2 lb Italian sausage, casings removed
• 1/2 lb ground beef, 85% lean
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup marinara sauce
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the Italian sausage and ground beef, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
3. Tip: For an even cook, ensure your meat is at room temperature before browning.
4. Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3 minutes.
5. Stir in the marinara sauce, Parmesan cheese, oregano, and red pepper flakes. Season with salt and pepper. Simmer for 2 minutes to meld the flavors.
6. Tip: Letting the mixture simmer briefly allows the flavors to deepen, making your stuffing even more delicious.
7. Spoon the meat mixture into the hollowed-out zucchini halves, packing it slightly. Top with shredded mozzarella.
8. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
9. Tip: For a crispier cheese topping, broil for the last 2 minutes of baking.

Who knew zucchini could be this exciting? The tender boats cradle a rich, savory filling, with a cheesy top that’s irresistibly gooey. Serve these straight from the oven, maybe with a side of crusty bread to sop up any saucy leftovers.

Italian Sausage and Ground Beef Gnocchi Soup

Zesty and zippy, this Italian Sausage and Ground Beef Gnocchi Soup is like a warm hug from your Italian grandma—if your grandma was into giving hugs with a side of meaty, pillowy goodness. Perfect for those days when you need a little comfort with a kick, this soup is a hearty, flavor-packed bowl of joy.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 lb Italian sausage, casings removed
• 1 lb ground beef, 80/20 blend
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 6 cups chicken stock, low-sodium
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• 1 lb potato gnocchi
• 2 cups fresh baby spinach
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the Italian sausage and ground beef, breaking apart with a wooden spoon, and cook until browned, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Stir in the onion and garlic, cooking until softened, about 3 minutes.
4. Pour in the chicken stock and crushed tomatoes, then add the oregano, basil, and red pepper flakes. Bring to a boil, then reduce heat to simmer for 15 minutes to meld flavors.
5. Gently stir in the gnocchi and cook until they float to the top, about 3-4 minutes. Tip: This is your cue they’re perfectly cooked.
6. Fold in the baby spinach until just wilted, about 1 minute.
7. Reduce heat to low, stir in the heavy cream and Parmesan cheese until smooth. Season with salt and pepper to taste. Tip: Add the cream off the heat to prevent curdling.

Rich and robust, this soup boasts a velvety texture with pops of tender gnocchi and savory meat. Serve it with a crusty loaf of bread for dipping, or go rogue and top with extra Parmesan and a drizzle of olive oil for an Instagram-worthy finish.

Italian Sausage and Ground Beef Penne alla Vodka

Get ready to twirl your fork into a bowl of pure comfort with this Italian Sausage and Ground Beef Penne alla Vodka. It’s like a hug from your Italian grandma, if she was into vodka and had a playful side.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 lb ground beef, 80/20 blend
• 1 tbsp extra virgin olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup vodka
• 1 can (28 oz) San Marzano tomatoes, crushed by hand
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 lb penne pasta
• Salt, to season
• Fresh basil leaves, for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add Italian sausage and ground beef, breaking apart with a wooden spoon, and cook until browned, about 5-7 minutes.
3. Tip: Drain excess fat but leave about 1 tbsp for flavor.
4. Add onion and cook until translucent, about 3 minutes, then stir in garlic and red pepper flakes for 30 seconds until fragrant.
5. Pour in vodka, scraping the bottom of the pan to deglaze, and simmer until reduced by half, about 2 minutes.
6. Tip: This step is crucial for depth of flavor, don’t rush it.
7. Add crushed tomatoes, bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.
8. Stir in heavy cream and Parmesan until smooth, then simmer for an additional 5 minutes.
9. Meanwhile, cook penne in salted boiling water until al dente, about 11 minutes, then drain.
10. Tip: Reserve 1/2 cup pasta water to adjust sauce consistency if needed.
11. Toss cooked penne with the sauce, adding pasta water as needed to coat evenly.
12. Serve garnished with fresh basil leaves.

Yum! This dish boasts a creamy, velvety sauce with a kick, clinging perfectly to every noodle. Try serving it with a side of garlic bread for the ultimate carb-loaded feast.

Italian Sausage and Ground Beef Cabbage Rolls

Feast your eyes (and eventually your stomach) on this hearty, flavor-packed dish that’s like a hug from your Italian grandma—if your Italian grandma was into cabbage rolls, that is. Perfect for those nights when you want something comforting yet surprisingly sophisticated, these rolls are a playful twist on tradition.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 lb ground beef, 80/20 blend
• 1 large head green cabbage, cored
• 1 cup Arborio rice, uncooked
• 2 cups marinara sauce, divided
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 tsp fennel seeds, crushed
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil. Blanch the whole cabbage head for 3 minutes, then carefully remove and peel off 12 large leaves. Pat dry with paper towels.
3. In a large skillet over medium heat, brown the Italian sausage and ground beef, breaking it into small crumbles, about 8 minutes. Drain excess fat.
4. Stir in the Arborio rice, 1 cup marinara sauce, Parmesan, parsley, garlic, fennel seeds, red pepper flakes, salt, and black pepper. Cook for 2 minutes to meld flavors.
5. Place 1/3 cup of the meat mixture onto each cabbage leaf. Fold in the sides and roll tightly. Place seam-side down in the baking dish.
6. Pour the remaining 1 cup marinara sauce over the rolls. Cover with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes until bubbly.
7. Let rest for 10 minutes before serving to allow the flavors to settle and the rolls to firm up.

Generously portioned and bursting with savory goodness, these cabbage rolls offer a delightful contrast between the tender cabbage and the rich, spiced filling. Serve them atop a swirl of creamy polenta for an extra touch of indulgence.

Italian Sausage and Ground Beef Shepherd’s Pie

Dive into a dish that’s a hearty hug in a pan, where Italian sausage and ground beef throw a flavor party under a creamy mashed potato blanket. This isn’t your grandma’s Shepherd’s Pie—unless your grandma is a sassy Italian nonna with a penchant for bold flavors.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 lb ground beef, 80/20 blend
• 2 cups Yukon Gold potatoes, peeled and cubed
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 cup sharp cheddar cheese, grated
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots mix
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. In a large pot, boil the Yukon Gold potatoes in salted water until fork-tender, about 15 minutes. Tip: Start with cold water to ensure even cooking.
3. Drain the potatoes, return them to the pot, and mash with heavy cream and unsalted butter until smooth. Season with salt and pepper to taste.
4. In a skillet over medium heat, brown the Italian sausage and ground beef, breaking it into crumbles, about 8 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
5. Add the finely diced yellow onion and minced garlic to the meat, sautéing until translucent, about 3 minutes.
6. Stir in the tomato paste, Worcestershire sauce, smoked paprika, and frozen peas and carrots mix, cooking for another 2 minutes to blend the flavors.
7. Transfer the meat mixture to a baking dish, spreading it evenly. Top with the mashed potatoes, smoothing the surface with a spatula.
8. Sprinkle the grated sharp cheddar cheese over the mashed potatoes. Tip: For a golden crust, broil for the last 2 minutes of baking.
9. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.

Velvety mashed potatoes meet a rich, savory filling in every bite, creating a comfort food masterpiece. Serve it straight from the oven with a side of crisp green salad to cut through the richness, or go all-in with a drizzle of truffle oil for an extra touch of luxury.

Italian Sausage and Ground Beef Stuffed Mushrooms

Ever find yourself staring into your fridge, dreaming of a snack that’s both a crowd-pleaser and a conversation starter? Look no further than these Italian Sausage and Ground Beef Stuffed Mushrooms, where every bite is a little explosion of flavor that’ll have your guests guessing your secret (hint: it’s love, and a lot of cheese).

Ingredients

• 1 lb Italian sausage, casings removed
• 1/2 lb ground beef, 85% lean
• 24 large white mushrooms, stems removed and finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese, plus extra for garnish
• 1/4 cup whole milk ricotta cheese
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt and freshly ground black pepper, to taste
• 2 tbsp unsalted butter, melted
• 1/4 cup flat-leaf parsley, finely chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, heat the olive oil and sauté the chopped mushroom stems until golden, about 5 minutes. Tip: This step builds a deep, umami flavor base.
3. Add the Italian sausage and ground beef to the skillet, breaking it apart with a spoon, and cook until no pink remains, about 7 minutes. Drain excess fat.
4. Stir in the garlic, oregano, red pepper flakes, and season with salt and pepper. Cook for 1 minute until fragrant.
5. Remove from heat and let cool slightly. Mix in the panko, Parmesan, and ricotta until well combined. Tip: Letting the mixture cool prevents the cheeses from melting too soon.
6. Brush the mushroom caps with melted butter and place them on the prepared baking sheet.
7. Spoon the meat mixture into each mushroom cap, pressing lightly to adhere. Tip: A small ice cream scoop makes this step a breeze.
8. Bake for 20-25 minutes, until the mushrooms are tender and the tops are golden brown.
9. Garnish with chopped parsley and additional Parmesan before serving.

How these stuffed mushrooms turn out is nothing short of magical—juicy, with a crispy top and a meaty, cheesy center that’s irresistibly savory. Serve them atop a smear of marinara for an extra Italian flair, or as is for a bite-sized treat that disappears faster than you can say ‘more please.’

Italian Sausage and Ground Beef Tortellini Skillet

Alright, let’s dive into a dish that’s as fun to make as it is to eat—because who said weeknight dinners can’t be a little fancy? This Italian Sausage and Ground Beef Tortellini Skillet is your ticket to flavor town, with minimal fuss and maximum deliciousness.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage, casings removed
• 1 lb ground beef, 80/20 blend
• 1 cup yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 (24 oz) jar marinara sauce
• 1 (9 oz) package cheese tortellini
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil, chiffonade

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add Italian sausage and ground beef, breaking apart with a wooden spoon, and cook until browned, about 5-7 minutes.
3. Stir in onion and garlic, cooking until softened, about 3 minutes.
4. Sprinkle in red pepper flakes, oregano, basil, salt, and black pepper, stirring to combine.
5. Pour in marinara sauce, scraping the bottom of the skillet to deglaze, and bring to a simmer.
6. Add tortellini, stirring to coat, then reduce heat to medium-low and cover, cooking for 5 minutes.
7. Uncover, stir in heavy cream, and simmer for an additional 2 minutes until slightly thickened.
8. Remove from heat, sprinkle with Parmesan cheese and fresh basil, and serve immediately.

Kitchen magic alert: The tortellini soaks up all that saucy goodness, while the cream adds a luxurious silkiness. Serve it straight from the skillet for that ‘I definitely planned this’ look, or pair with a crisp green salad to cut through the richness.

Italian Sausage and Ground Beef Minestrone

Ever find yourself staring into your fridge, wondering how to turn that random assortment of ingredients into something that doesn’t scream ‘I gave up’? Well, buckle up, buttercup, because this Italian Sausage and Ground Beef Minestrone is about to become your go-to ‘I meant to do that’ masterpiece.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1/2 lb Italian sausage, casings removed
• 1/2 lb ground beef, 80/20 blend
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 4 cups low-sodium chicken stock
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup ditalini pasta
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• Salt and freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add the Italian sausage and ground beef, breaking apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in the diced yellow onion, minced garlic, diced carrots, and diced celery. Cook until the vegetables are softened, about 5 minutes.
4. Pour in the low-sodium chicken stock and add the diced tomatoes, cannellini beans, ditalini pasta, dried oregano, dried basil, and crushed red pepper flakes. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes, or until the pasta is al dente. Tip: Stir occasionally to prevent sticking.
6. Season with salt and freshly ground black pepper to taste. Tip: Remember, the Parmesan will add saltiness, so go easy.
7. Ladle into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley.

This minestrone is a hearty, flavor-packed hug in a bowl, with the perfect balance of savory meats, tender pasta, and vibrant veggies. Try serving it with a crusty piece of garlic bread for dipping, because let’s be honest, everything’s better with carbs.

Italian Sausage and Ground Beef Spaghetti Carbonara

Ladies and gents, buckle up your taste buds because we’re about to take them on a rollercoaster ride through Flavortown with a dish that’s as indulgent as it is irresistible. Imagine the lovechild of a classic carbonara and a hearty meat lover’s pizza—this is that dream on a plate.

Ingredients

• 8 oz spaghetti
• 4 oz Italian sausage, casing removed
• 4 oz ground beef, 80/20 blend
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• 1 tbsp extra virgin olive oil
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add spaghetti and cook for 9 minutes, or until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add Italian sausage and ground beef, breaking apart with a spoon, and cook until browned, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add minced garlic to the skillet and sauté for 30 seconds, just until fragrant. Remove skillet from heat.
4. In a mixing bowl, whisk together eggs, Pecorino Romano, Parmesan, heavy cream, black pepper, and sea salt until smooth.
5. Quickly toss the hot pasta with the meat mixture in the skillet. Tip: The residual heat will help emulsify the sauce.
6. Remove skillet from heat and pour the egg mixture over the pasta, stirring vigorously to coat every strand. Tip: Use reserved pasta water to adjust consistency if needed.
7. Serve immediately, garnished with additional grated cheese and black pepper.

Heavenly creamy with a punch of savory meatiness, this carbonara is a textural masterpiece—silky sauce clinging to perfectly al dente pasta, with little nuggets of sausage and beef adding a delightful chew. Try serving it in warmed bowls with a side of garlic bread for the ultimate comfort food experience.

Conclusion

Brimming with flavor and versatility, this roundup of 21 Italian sausage and ground beef recipes is your go-to guide for any meal occasion. Whether you’re craving comfort food or something new, there’s a dish here to delight. We’d love to hear which recipes become your favorites—drop a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!