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Pasta Napolitana

Name: Pasta Napolitana
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 8 bacon strips; 1 pound ground beef; 1 pound bulk Italian sausage; 1 tablespoon olive oil; 1 large onion, chopped; 1 can (6 ounces) tomato paste; 1 jar (24 ounces) marinara sauce; 1 can (14-1/2 ounces) chicken broth; 1/2 cup dry red wine; 1 can (8 ounces) mushroom stems and pieces; 1/3 cup pepperoni, chopped; 1 tablespoon sugar; 1 tablespoon garlic powder; 1 tablespoon dried oregano; 1 tablespoon dried basil; 2 teaspoons dried parsley flakes; 1 teaspoon dried rosemary, crushed; 1 teaspoon dried marjoram; 1 teaspoon rubbed sage; 1 teaspoon seasoned salt; 1 teaspoon pepper; 1/2 to 1 teaspoon crushed red pepper flakes; 1 teaspoon Worcestershire sauce; Hot cooked spaghetti; Grated Parmesan cheese

3 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 2 hours

Makes

8 servings

Updated: Aug. 23, 2023

This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well. —John Pittman, Northampton, Pennsylvania

Pasta Napolitana Recipe photo by Taste of Home

Ingredients

8 bacon strips
1 pound ground beef
1 pound bulk Italian sausage
1 tablespoon olive oil
1 large onion, chopped
1 can (6 ounces) tomato paste
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) chicken broth
1/2 cup dry red wine
1 can (8 ounces) mushroom stems and pieces
1/3 cup pepperoni, chopped
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon seasoned salt
1 teaspoon pepper
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon Worcestershire sauce
Hot cooked spaghetti
Grated Parmesan cheese

Directions

In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking meat into crumbles. Add onion; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 5 minutes.
Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.

Nutrition Facts

1 serving: 427 calories, 28g fat (9g saturated fat), 82mg cholesterol, 1591mg sodium, 19g carbohydrate (10g sugars, 4g fiber), 24g protein.

Pasta Napolitana

Ingredients

Directions

Nutrition Facts

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