Prep 45 mins
Cook 2 hrs
The name speaks for itself, this is awesome! We use this for spaghetti, lasagna, ravioli, etc. This recipe came from "Meagan", a friend to many on an old recipe board, and is posted word-for-word by the originator! Once posted, this recipe became an instant hit! A big applause, and thanks to the originator, Meagan!! :-)
- 1 lb Italian sausage
- 1 lb lean ground beef
- 2 tablespoons olive oil
- 8 -10 large mushrooms, sliced as thinly as possible
- 1 -2 clove garlic (depends on how garlicky you like it, I love garlic so I use a lot)
- 1 bottle red wine (good wine or cooking wine, the better the wine, the better the sauce)
- 2 tablespoons Italian spices (or if you have fresh Italian herbs on hand,use them to your taste, but it does turn out much better)
- 1 (28 ounce) can tomato sauce
- 2 (28 ounce) canspeeled crushed tomatoes (you can also use fresh tomatoes, but this makes the sauce really watery)
- 1 can tomato paste
- 1⁄4 cup parmesan cheese
- 1⁄4 cup romano cheese (not totally necessary, but the Parmesan is REALLY good)
- 1⁄4-1⁄2 teaspoon sugar (helps cut the acidity)
- 1⁄2 teaspoon salt (I've never really measured on a lot of the stuff, but it sounds about right.)
- In a skillet over medium high heat, sauté the mushrooms until thoroughly cooked, add the garlic, Italian seasonings, and half the bottle of wine.
- Simmer until the wine has reduced by about half.
- In a large pot, brown the sausage and hamburger together.
- If you bought the sausage in links, remove it from the casings before cooking.
- A little extra effort, and a bit messy, but it's worth it.
- After the meat is cooked, add all the tomato products, making sure that the tomato paste is thoroughly blended throughout.
- When the mushrooms and wine have reduced enough, add them to the tomato-meat sauce.
- Add the cheese, making sure to sprinkle it over the top or else it will clump up.
- Sprinkle the sugar and salt over the top, stir well.
- Simmer until you're ready to eat, stirring occasionally.
- It's best when you've had it simmering all day, gives it a chance to reduce the watery liquid.
- Serve with a nice big salad, and LOTS OF BREAD for mopping up the sauce.
- And of course, lots of extra freshly grated Parmesan cheese.
- MMMMMM,mmmmmm good!
What a great recipe!!!!
I tried this reipe 2 Christmas ago and used it for my lasagna. My guests raved about it. Tomarrow instead of burger, I'm trying ground elk w/ sweet italin sausage. Can't wait. Sorry it took so long to post. Thanks, Jan T.