“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.
Recommended: 42 Better-for-You Pasta Recipes
VERIFIED BY Taste of Home Test Kitchen
- 3/4 pound hot Italian sausage links, cut into 1/2-inch slices
- 1 pound lean ground beef (90% lean)
- 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
- 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.
Originally published as Italian Pasta Sauce in Cooking for 2 Fall 2008, p12
Reviews forRich Italian Pasta Sauce
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 14, 2009
"this is a great basic recipe, any cook will always add a little of something more or less what ever is to there liking"