Italian Meat Sauce
Take spaghetti night to the next level!
Servings: 6 people
Calories:
Ingredients
- ⅓ C olive oil
- 1 small yellow onion or large shallot finely chopped
- ½ lb italian sausage I like mild, but you can go spicy if you want!
- ½ lb ground beef
- 28 oz can of crushed tomatoes or 2 15 oz cans
- 6 oz tomato paste
- ½ teaspoon Italian seasoning blend
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 tablespoon worchestershire
- 1 tablespoon sugar
- 1 teaspoon kosher salt more to taste
- 2 tablespoon butter
- 1 parmesan rind
For serving
- 2 lb pasta of your choice I like bronze cut
- ½ C freshly grated parmesan cheese
- fresh parsley for sprinkling on top
Instructions
- In a large stock pot, heat the olive oil, then add the chopped onion. Cook until onion is translucent. Add sausage and ground beef and cook, stirring frequently, until browned and cooked through.
- Add crushed tomatoes, tomato paste and all seasonings.
- Turn down to a simmer for 30 minutes, stirring occasionally. Add parmesan rind and butter and continue simmering for another 15 minutes.
- Cook pasta according to package directions. Reserve some of the pasta cooking water.
- Taste sauce, add salt if needed. If sauce is too thick, add ½ C of pasta cooking water as many times as needed. I usually just add this once, but it depends on your preference.
- Serve pasta with sauce on top or mix together. Top it off with plenty of parmesan and parsley. Delizioso!!!
Notes
Using bronze cut pasta will help sauce stick the noodles. Trust me, it makes a big difference in both flavor and texture. It costs a bit more, but when you're making such special sauce, you want to be sure your pasta is on point!
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg