Prepare this sauce the day before you want to serve it for the best flavor. Add a salad and garlic bread for a quick, easy meal.
3 T. butter
3 t. extra virgin olive oil
1 c. yellow onion, diced
1 c. red onion, diced
1/2 c. carrots, minced
1/2 c. celery with leaves, minced
8-10 cloves garlic (1/4 c.), minced
1 lb. mild Italian sausage
1/2lb. ground beef
1/2 lb. ground pork
1/2 c. red wine (Pinot noir)
2 tsp. each dried seasonings (or to taste): basil, bay leaves, marjoram, oregano, parsley, rosemary, sage, savory, thyme
1/2 lb. mushrooms, sliced
1 green pepper, diced
1 large can (28 oz.) + 1 medium can (15 oz.) tomato sauce
1 small can (6 oz.) tomato paste
1 large can (28 oz.) whole plum tomatoes, diced, include liquid
1-2 T. sugar*
salt & pepper
additional red wine added to taste (optional)
1 lb. angel hair pasta or a pasta of your choice **
Saute onions, carrots, celery in butter & olive oil over medium heat until caramelized, 5-10 min. Add garlic and cook until fragrant. Crumble in meats and brown, 10-20 min. Drain fat. Add wine, cook for 5 min., cooking liquid down slightly. Add seasonings to meat and mix well. Add mushrooms & pepper and cook for 5 min. until slightly softened. Add rest of ingredients and simmer for 2-3 hrs. (It's best to transfer sauce to a crock pot to simmer for at least 4 hrs.) Refrigerate and heat next day. Serve over pasta.
* Use a sugar substitute for a diabetic recipe.
**Use spaghetti squash instead of pasta for a diabetic recipe.
|
