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Meagan's Pasketti Sauce

I make this sauce in a big batch and freeze the leftovers, it makes about four to six meals serving four big appetites. A hit when we have dinner guests, and not as hard to make as it sounds.

Recipe Ingredients

Method

  1. (I've never really measured on a lot of the stuff, but it sounds about right.) In a skillet over medium high heat, sauté the mushrooms until thoroughly cooked, add the garlic, Italian seasonings, and half the bottle of wine. Simmer until the wine has reduced by about half.
  2. In a large pot, brown the sausage and hamburger together. If you bought the sausage in links, remove it from the casings before cooking. A little extra effort, and a bit messy, but it's worth it. Drain. After the meat is cooked, add all the tomato products, making sure that the tomato paste is thoroughly blended throughout. When the mushrooms and wine have reduced enough, add them to the tomato-meat sauce. Add the cheese, making sure to sprinkle it over the top or else it will clump up. Sprinkle the sugar and salt over the top, stir well. Simmer until you're ready to eat, stirring occasionally. It's best when you've had it simmering all day, gives it a chance to reduce the watery liquid.
  3. Serve with a nice big salad, and LOTS OF BREAD for mopping up the sauce. And, of course, lots of extra freshly grated Parmesan cheese.

Posted by Cookin'Mom at recipegoldmine.com


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