Recipe

Pasta A La Medley Recipe

Add Step-by-Step Photos	Shepherdrescue / All my dishes 2 months, 2 weeks ago All the Italian flavors I love in one scrumptious sauce! Not for traditionalists. Even better the next day. Prep:30m Cook:30m Servings:8	Shepherdres
	easy flavorful california mix it up pasta sauce

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Ingredients

Extra virgin olive oil

3 oz. Pancetta diced small, break it apart before browning

8 oz. sliced fresh mushrooms

¼ to ¾ teaspoon crushed red pepper

4 or more (to taste) cloves garlic diced small

6 oz. can tomato paste

28 oz. can diced or chopped tomatoes including juice

1 bottle good Cabernet Sauvignon

½ to 1 teaspoon crushed oregano

Pinch of allspice

4.25 oz. can sliced black olives or kalamata olives

14 oz. bottle marinated artichokes drained and diced

1 small sweet or red onion diced small to medium

1 small, sweet carrot diced small

1 medium to large bell pepper any color or combination thereof diced small

1 lb. ground beef or turkey

1 lb. hot Italian sausage ( if you don't like sausage omit this)

Seasoned salt and seasoned pepper

Handful of fresh basil chopped

Shaved parmesan cheese

Fresh linguine, fettuccini or spaghetti pasta

Directions

In a 5.5 qt. or larger dutch oven or heavy bottomed pan heat about 2 tbls. of the olive oil over medium heat, add the Pancetta and brown slightly.

Add the mushrooms, brown about 3 to 5 minutes until you can see they are starting to cook, but not releasing much moisture.

Clear a space in a hotter spot in the pan, add the crushed red pepper with a little extra olive oil and cook for 1 to 2 minutes.

Add the garlic and cook until just turning golden, move to the side in a cooler section of the pan.

Add the tomato paste and cook for 3 to 5 minutes.

Add the diced tomatoes and half of the wine.

Bring to a low simmer. Add the oregano, allspice, olives, and artichokes.

As the sauce cooks add more wine as needed. Be sure to cook sauce for at least 10 or more minutes after each addition of wine to mellow out the flavors. Taste it, you should not be hit with a wine flavor.

In a large skillet heat another two tablespoons of olive oil over medium high heat. Add the onion and carrot, cook until the onion is just starting to turn a very light brown.

If there is room, add the bell pepper and cook until soft. If there isn't enough room reserve about two large tablespoons of the mixture and add the rest to sauce.

Once the bell pepper is cooked, reserve about the same amount as the onion/carrot mixture and add the rest to the sauce pan.

Heat another two tablespoons of olive oil in the skillet and add the ground meat along with the reserved veggies. Season with salt and pepper to taste. Once the meat is mostly brown add it to the sauce. It will cook through in the sauce.

Wipe out the skillet and cook the sausage through over medium high heat or, you can broil them while you are browning the ground meat. If you are going to let everything cook longer in the sauce, you don't have to cook the sausage as much as if you are going to serve this as soon as the sausage is done. I start the pasta water when the sausage is done and let the flavors get acquainted during that time.

Adjust the seasonings.

Cook pasta according to your recipe or package directions. Once the pasta is cooked, reserve some of the pasta water in case you need for the pasta sauce.

Just before you drain the pasta, add the basil to the sauce. Adjust the seasonings. Serve and enjoy!

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Comments

kellyg72 2 months, 2 weeks ago said:
This sounds super good! Thanks for the great post!

22566 2 months, 2 weeks ago said:
Nice sounding recipe,Thank-you

auntybea 2 months, 2 weeks ago said:
This is lovely and must make a huge pot of sauce (a whole bottle of wine!). The ingredients are really close to everything I put in my sauce, except I usually add zucchin! rather than artichokes. BUT, I'm going to try this with the artichokes and the zucchini! I find it's a great way to get the family to eat their veggies!

greekgirrrl 1 month, 2 weeks ago said:
Wow..I really love this. Thanks!

jimrug1 1 month, 2 weeks ago said:
Very nice red sauce. Jim

lincolntoot 3 weeks, 2 days ago said:
Great recipe - bookmarked and 5 forks.

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