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| | | | This is just...a pheomenal recipe. You can practically eat the sauce sans pasta...with just a couple pieces of bread. It's marvelous. Best suited for stuffed pasta. This recipe yields roughly 6 quarts. You can adjust quantities accordingly for your needs.
2lbs hot italian sausage
2lbs mild italian sausage
1 1/2lbs ground beef
2 28oz. cans Muir Glen diced tomatoes
1 6oz. can Muir Glen tomatoe paste
2 6.5oz. cans of sliced button mushrooms
3 24oz jars Barilla Mushroom & Garlic pasta sauce
1 large white onion chopped
Marsala sweet wine
Extra virgin olive oil
Minced garlic
Basil
Oregano
Rosemary
Thyme
Oregano
*Crushed red pepper if not using hot italian sausage
Cut 3/4 of the sausage into roughly 3" links
Uncase the other 1/4 of the sausage so it can be mixed in with the ground beef
Pour 3 tbsp. (3 times around) extra virgin olive oil into large sauce pan
Cook sausage over high heat until browned
Place ground sausage (not all links used), ground beef, and 1 tbsp each herbs in pan, fry until brown.
Drain tomatoes into measuring cup...set juice aside
Add 3 tbsp garlic, with chopped onion, mushrooms and additional 1 tbsp of each herb in frying pan
Add tomatoe paste and 1/2c. wine. Cook off wine...add tomatoe juice
Add 3 tbsp. sugar
Add all remaining ingredients to large stock pot.
*Add water if consistancy is too thick...add sugar to balance tomatoe acidity if necessary
Add to your favorite pasta...or not...and enjoy regardless |
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