Recipe

Pasta Sauce Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 11 months, 2 weeks ago A nice, well-rounded, full-bodied sauce which stands up well to any pasta. This is also a relatively short-cooking sauce. Prep:15m Cook:120m Servings:30	Lacrenshaw
	sausage beef basil oregano parsley bay leaf parmesan wine

Does this look good? Yeah! / Nope

Fans

binky67

henrie

Ingredients

2 tablespoons olive oil for sauteing meats

1 pound sausage, uncased

1/2 pound lean ground beef

3 large cans tomato puree

6 ounce can tomato paste

1 1/2 tablespoons driedbasil

1/4 cup dried parsley

1 tablespoon dried oregano

1 bay leaf

Crushed red peppers flakes, a few shakes over the top

1/2 cup high quality Parmesan cheese, grated (or more, if you'd like)

1 1/2 cups good quality dry red wine

Salt to taste

Directions

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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Comments

henrie 11 months, 2 weeks ago said:
Sounds yummie, a must to make. You have my 5 forks for the great post. Thanks for sharing.

lacrenshaw 11 months, 2 weeks ago said:
Henrie, my friend, I am so happy that you like these two sauce recipes. I've been using both for so many years now that I can barely remember. I don't usually use a lot of sauce on my pasta so the Bolognese is a special favorite for me... mostly meat. Thanks for the five and enjoy!
Lorraine

binky67 11 months, 2 weeks ago said:
Sounds absolutely delicious!!!!!!!

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Alterations

darlenel 11 months, 2 weeks ago said:
This is very similar to the basic red sauce I make. The only thing I do different is after cooking the meat I push it to the side of the pan and add the tomato paste and fry it before adding the other ingredients I got that tip from a couple of my Italian cooking friends.

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