Monday, May 04, 2009
Italian Pasta Sauce
From Taste of Home Fall 2008
3 hot Italian sausage links (4oz each), cut into 1/2" slices
1 lb lean ground beef
1 small onion, finely chopped
2 garlic cloves, minced
2 cans (15oz each) tomato sauce
1 can (14.5oz) stewed tomatoes
1 2/3 C crushed tomatoes in puree
1 can (6oz) tomato paste
1 1/2 tsp sugar
1/8 tsp pepper
2 Tbsp minced fresh parsley
1 1/2 tsp minced fresh oregano or 1/2 tsp dried
Hot cooked pasta
In a large skillet, cook sausage over medium heat until meat is no longer pink; drain.
Meanwhile, in a Dutch oven over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain. Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper. Stir in sausage.
Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Stir in parsley and oregano. Serve desired amount with pasta. Cool remaining sauce; transfer to freezer container. Freeze up to 3 months.