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.
- 1 pound Italian sausage
- 1 pound lean ground beef
- 2 tablespoons olive oil
- About 8 to 10 large mushrooms, sliced as thinly as possible
- 1 or 2 large cloves garlic (depends on how garlicky you like it; I love garlic so I use a lot)
- 1 bottle red wine (good wine or cooking wine, the better the wine, the better the sauce)
- 2 tablespoons Italian seasonings (or if you have fresh Italian herbs on hand, use them to your taste, but it does turn out much better that way)
- 1 large can tomato SAUCE
- 2 large cans PEELED CRUSHED tomatoes (you can also use fresh tomatoes, but this makes the sauce really watery)
- 1 small can tomato PASTE
- 1/4 cup each Parmesan and Romano (not totally necessary, but the Parmesan is REALLY good)
- 1/4 to 1/2 teaspoons granulated sugar (helps cut the acidity)
- 1/2 teaspoon salt
- (I've never really measured on a lot of the stuff, but it sounds about
right.) In a skillet over medium high heat, saute 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.
- 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
- 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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