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Italian Pasta Sauce
When my daughter Kris got married, her new husband made something special for their wedding buffet—a big batch of this thick, flavorful pasta sauce. His grandmother brought the recipe from Italy nearly 100 years ago. —Judy Braun, Juneau, Wisconsin
Ingredients
- 4 pounds ground beef
- 1 pound bulk Italian sausage
- 1 large onion, finely chopped
- 3 celery ribs, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 3 cans (28 ounces each) crushed tomatoes in puree
- 3 cans (6 ounces each) tomato paste
- 3 cups chicken or beef broth
- 1 pound fresh mushrooms, sliced
- 3/4 cup minced fresh parsley
- 1 tablespoon sugar
- 2 to 3 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground allspice, optional
- Hot cooked pasta
Directions
- 1. In a Dutch oven or soup kettle, cook and crumble beef in 2 batches over medium heat until no longer pink; drain and set aside. Cook and crumble sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery and garlic in oil until vegetables are tender.
- 2. Return the beef and sausage to the pan. Add the next 9 ingredients, including allspice if desired, and bring to a boil. Reduce heat; cover and simmer until sauce reaches desired thickness, stirring occasionally, 2-3 hours. Serve over pasta.
Nutrition Facts
1 cup: 284 calories, 15g fat (5g saturated fat), 57mg cholesterol, 821mg sodium, 16g carbohydrate (9g sugars, 3g fiber), 23g protein.
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