Pasta Sauce a La Nesslageni
- Ready In:
- 1hr 40mins
- Ingredients:
- 18
- Yields:
-
9 cups
- Serves:
- 10-12
ingredients
- 1 lb lean ground beef
- 1 lb mild Italian sausage
- 1 (3 ounce) package pepperoni, diced
- 1 large onion, chopped (about 1/2 pound)
- 1 small green pepper, stemmed, seeded & chopped (about 1/4 pound)
- 1⁄2 lb mushroom, sliced
- 4 garlic cloves
- 1 tablespoon dried basil (I add fresh at the end instead)
- 1 tablespoon dried oregano
- 1 tablespoon dried marjoram
- 1⁄2 teaspoon dried rosemary
- 1⁄4 teaspoon dried thyme
- 1⁄4 cup molasses
- 2 (15 ounce) cans tomato puree
- 1 cup beer
- 1 cup dry red wine
- 1⁄4 cup chopped fresh Italian parsley (my addition)
- chiffonade fresh basil, to taste (my addition)
directions
- In a 5-6 quart pan over medium heat, crumble beef with a spoon. Remove sausage casing and crumble sausage in pan. Stir often until meat is well browned, 12-15 minutes. Discard drippings.
- To pan, add pepperoni, onion, green pepper and mushrooms. Stir occasionally until onion is limp, 5-8 minutes.
- Meanwhile, in a blender or processor, whirl garlic, all herbs (except the parsley & basil) molasses and about 1/2 cup of the tomato puree until garlic and herbs are finely chopped.
- Pour mixture into pan, rinse blender with beer and pour into pan along with the rest of the beer, remaining tomato puree and the wine. Cover and bring to a boil on high heat, then simmer until reduced to about 9 cups, about 1 hour. Stir occasionally.
- Add fresh chopped parsley and basil or any other fresh herbs near the end of the cooking time.
- If making ahead, let sauce cool, cover and chill up to three days. To store longer, freeze in easy to use portions.
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Reviews
-
This one gets a top rating from Dh, the resident red meat eater. He liked this BETTER than the Italian gravy I've been making at 1/4 the cost, 1/5 the saturated fat and 1/6 the time to make. That's a winner in my cookbook. Did I mention it makes 9 cups so you can have lots in the freezer for very little effort?
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