Rogue Sauce
"This is a hearty meat sauce that is perfect with your favorite pasta. Make some for now and freeze some for later!"
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Yields:
-
2 quarts
ingredients
- 1 lb italian sweet sausage links, thinly sliced
- 2 tablespoons olive oil
- 1 lb ground beef
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 1 (35 ounce) can Italian plum tomatoes
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried basil
- salt and pepper
directions
- In a 5-quart saucepan, brown sausage in oil; push sausage to one side and add beef. Crumble beef with a fork until it loses is red color. Stir in onion, garlic, tomatoes, tomato paste, and basil; simmer for 2 hours; add salt and pepper.
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Reviews
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This is a great recipe for company, had a couple old classmates stop in town for the weekend, and decided on a pasta/steak dinner for the 6 of us. As for this, WOW, made this as posted, served over spaghetti. Very very flavorful, I did add a dash of parsley to this. Cooking time on the dot, and I did stir this while simmering every 10-15 minutes or so. Worked out real well, and plenty of leftovers for future use. :). Made for PRMR tag.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
