Pasta Sauce
From lacrenshaw 15 years ago
- 120 minutes to make
- Serves 30
A nice, well-rounded, full-bodied sauce which stands up well to any pasta. This is also a relatively short-cooking sauce.
Ingredients
- 2 tablespoons olive oil for sauteing meats shopping list
- 1 pound sausage, uncased shopping list
- 1/2 pound lean ground beef shopping list
- 3 large cans tomato puree shopping list
- 6 ounce can tomato paste shopping list
- 1 1/2 tablespoons driedbasil shopping list
- 1/4 cup dried parsley shopping list
- 1 tablespoon dried oregano shopping list
- 1 bay leaf shopping list
- Crushed red peppers flakes, a few shakes over the top shopping list
- 1/2 cup high quality parmesan cheese, grated (or more, if you'd like) shopping list
- 1 1/2 cups good quality dry red wine shopping list
- salt to taste shopping list
How to make it
- Heat oil in Dutch Oven until hot.
- Start saute the sausage.
- When sausage is about halfway cooked, add the beef.
- Saute meats together until cooked through.
- Add the tomato puree, tomato paste and herbs to the pot.
- Stir in the crushed red pepper flakes.
- Mix well.
- Stir in the Parmesan cheese.
- Mix well to blend.
- Add red wine.
- Again stir until blended.
- Allow sauce to simmer for 90 to 120 minutes, stirring every half hour.
- This sauce freezes well and may be almost twice as good after it sits.
- My friend's mother used to try to get me to bottle is for her!
- I hope you enjoy it as well!
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The Rating
Reviewed by 2 people-
Sounds yummie, a must to make. You have my 5 forks for the great post. Thanks for sharing.
henrie
in Savannah loved it
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