MEAGAN'S PASKETTI SAUCE (Ummy Nummy Super Meaty Pasketti Sauce)

"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!! :-)"
 
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photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking
Ready In:
2hrs 45mins
Ingredients:
14
Serves:
6-8
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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
  • 14 cup parmesan cheese
  • 14 cup romano cheese (not totally necessary, but the Parmesan is REALLY good)
  • 14 - 12 teaspoon sugar (helps cut the acidity)
  • 12 teaspoon salt (I've never really measured on a lot of the stuff, but it sounds about right.)
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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

  1. 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.
     
    • Review photo by ColoradoCooking
  2. What a great recipe!!!!
     
  3. 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.
     
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Tweaks

  1. Forgot to click on the stars. I give a 5!
     

RECIPE SUBMITTED BY

<p>Absolutely love to cook! My Mom passed the apron on to me when I was about 13 years old, taught me all she knew, then I was introduced to the world of cookbooks. Forty years later, here I am . . over 1,300 cookbooks collected, and an avid Recipezaar fan of eight years. <br /><br />My favorite part of this site, other than the obvious recipes, are the recipe reviews. Thanks for expanding my dining repetoire, Recipezaar!!</p>
 
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