Zesty Pasta Sauce

by Jana Harvey on April 13, 2011

3 cloves garlic, minced
1 small onion, finely chopped
1/2 pound mild Italian sausage
1/2 pound lean ground beef
1 (28-ounce) can crushed tomatoes
2 (6-ounce) cans tomato paste
1 1/4 cups spicy tomato juice
1/2 cup Marsala wine
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon crushed red pepper
1/4 cup grated Parmesan cheese
1/2 cup loosely packed, coarsely chopped fresh basil leaves
1 bay leaf

Sauté garlic, onion, Italian sausage, and ground beef in Dutch oven until well-browned, breaking up sausage and ground beef to desired size. Drain excess fat. Add all ingredients. Bring sauce to a boil, stirring well to mix ingredients. Reduce heat to a simmer, cover, and cook approximately 30 minutes. Remove bay leaf and serve over hot pasta. Sauce is just as good, if not better, refrigerated and served the next day. Makes 7 cups.

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