Rich Italian Pasta Sauce Recipe

Rich Italian Pasta Sauce Recipe photo by Taste of Home

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“I got this recipe 25 years ago from my boyfriend's Italian barber. I've adjusted it a little and now it's my specialty,” writes Jeannie Peirce of Brentwood, California. Whip it up for dinner tonight and freeze any remaing sauce for later.

This recipe is:

Diabetic Friendly

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Rich Italian Pasta Sauce Recipe

Prep: 20 min. Cook: 2 hours

Yield: 10 Servings

20 120 140

Ingredients

3 hot Italian sausage links (4 ounces each), cut into 1/2-inch slices
1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 small onion, finely chopped
2 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes
1-2/3 cups crushed tomatoes in puree
1 can (6 ounces) tomato paste
1-1/2 teaspoons sugar
1/8 teaspoon pepper
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
Hot cooked pasta

Directions

In a large skillet, cook sausage over medium heat until meat is no longer pink; drain. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper. Stir in sausage. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
Stir in parsley and oregano. Serve desired amount with pasta. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 10 servings.

Nutritional Facts 3/4 cup (calculated without pasta) equals 191 calories, 8 g fat (3 g saturated fat), 36 mg cholesterol, 721 mg sodium, 16 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Originally published as Italian Pasta Sauce in Cooking for 2 Fall 2008, p12