Kittencal's Delicious Meaty Pasta Sauce

Kittencalskitchen's Note:

I don't think you will find a better meat sauce than this one! a good tomato sauce needs time to "ripen" so I strongly suggest to make this sauce a few day ahead and refrigerate just warm in a saucepan before using you will see that the flavors strongly intensify after refrigeration time --if you want a creamy sauce just add in 1/4 cup or more of heavy whipping cream the last 30 minutes of cooking time, this may be doubled if desired but keep the ground beef amount at one pound, this also freezes well... you will *love* this!

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 1/3 cup olive oil (or use enough sauce to coat the bottom of your skillet)
• 3 teaspoons dried basil
• 3 teaspoons oregano
• 1 -2 teaspoon dried chili pepper flakes (or to taste)
• 1 large bay leaf
• 1 medium onion, finely chopped
• 6 garlic cloves, finely chopped tablespoons (or to taste, I like lots of garlic!)
• 1 (6 ounce) can tomato paste
• 1 lb lean ground beef
• 1/2 lb Italian sausage, casings removed
• 1/2 cup dry red wine
• 1 (28 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups good-quality beef broth
• 3/4 lb button mushroom (or use a couple cans whole drained mushrooms, but fresh is better!)
• 1 -2 teaspoon white sugar
• 1 tablespoon Worcestershire sauce (or to taste)
• 1 tablespoon salt (or to taste a good tomato sauce needs lots of salt)
• 1 teaspoon fresh ground black pepper
• fresh grated parmesan cheese

Directions:

1. In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
2. Add in garlic and cook for 2 minutes.
3. Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
4. Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
5. Add in the wine and simmer for 2-3 minutes, stirring.
6. Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
7. Season with black pepper.
8. Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.

Reviews

[pollyw]

Hi Kitten,
Made this sauce the other day to go with a chicken parm recipe I was making,,, it was WONDERFUL, my husband just ate bowls of the sauce alone so the next week-end I made a big batch again and froze it !!!!!!! Thanks for posting

Take are,
Pollyw

[Babinni]

I doubled this recipe, and it turned out great - even though I was missing a second can of tomatoes, and improvised slightly. I added a finely chopped up celery stalk and a red and yellow pepper to hide a few vegetables and add to the texture. Even though it was recommended if doubling, to keep the ground beef at the original amount, I took a chance and doubled it anyway since I like a hearty sauce. Otherwise I followed the recipe. In spite of my changes I think it was one of the best spaghetti sauce recipes I have ever tried. This one is a keeper. And I have come to trust Kittencal's recipes - as always, very reliable.

[The Kissing Cook]

O-M-G - - - This recipe is by far the best meat sauce I have ever tasted that has come out of my kitchen!!! The flavors explode in your mouth with each fork full. I would HIGHLY recommend this to EVERYONE!!! Thank you ONCE AGAIN Kitten...you made me proud!!!