MEAGAN'S PASKETTI SAUCE (Ummy Nummy Super Meaty Pasketti Sauce)
photo by ColoradoCooking
- Ready In:
- 2hrs 45mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 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) cans peeled 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.)
directions
- 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.
- Drain.
- 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!
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Reviews
-
I was on the TSR message boards when Meagan first posted this so many years ago. A lot of us made it. Huge hit! I hadn’t made it in awhile and am glad I remembered it. I didn’t have mushrooms this time (I add those for hubby) and it still was as delicious as we remember. I need to keep this in rotation.
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RECIPE SUBMITTED BY
HisMonie
Elko, 68
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