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“This is Perfect. I have mastered this for years and it took me many more years to do so. Make this and you will want it every day! Just plain perfect.”
1hr 30mins

Ingredients Nutrition


  1. 1. In a frying pan add 1 tablespoon of butter and 1 tablespoon of EVOO and saute onions and mushrooms for 4 minutes stirring as to not burn.
  2. 2. Empty onions and mushrooms in to a Large Stock Pot cook ground beef, onions, olives, mushrooms, and garlic over medium heat until well browned.
  3. 3. Stir in diced tomatoes, tomato paste, tomato sauce, tomatoes, honey, oranges, chocolate, and water and simmer.
  4. 4. Use frying pan WITHOUT CLEANING and add 6 cups water and bring to soft boil.
  5. 5. Roll sweet italian sausage into large, medium and small meatballs and set in water and cook for 4 minutes, until brown. Stir every minute to get all sides cooked.
  6. 6. Repeat and once cooked add meatballs to stock pot.
  7. 7. Pinch mild italian sausage into medium clumps and set in water and cook for 4 minutes, until brown. Stir every minute to get all sides cooked.
  8. 8. Repeat and once cooked add sausage to stock pot.
  9. 9. Add in sliced pepperoni and salami.
  10. 10. Season with brown sugar, basil, fennel seeds, oregano, cilantro, chili flakes, salt, pepper, and parsley.
  11. 11. Increase heat and bring to boiling point and stir in wine and asiago cheese.
  12. 12. Reduce heat and simmer, covered, for about 1 1/2 hours, stirring occasionally. (DO NOT BURN).
  13. *** NOODLES ***.
  14. 1. Bring a large pot of lightly salted water to a boil and add EVOO.
  15. 2. Add 2 tablespoons of sauce.
  16. 3. Add Barillia Spaghetti RIGATI in boiling water for 8 minutes.
  17. 4. Drain noodles.
  18. To serve place noodles on plate, cover with sauce, add romano and parmasean cheese.

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