Pasta Napolitana

Total Time

Prep: 30 min. Cook: 2 hours


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


  • 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


  1. 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.