Meagan’s Pasketti Sauce (Ummy Nummy Super Meaty Pasketti Sauce) π
Description: The name speaks for itself, this is awesome! We use this for spaghetti, lasagna, ravioli, etc. This recipe came from “Meagan,” a friend to many on an old recipe board, and is posted word-for-word by the originator! Once posted, this recipe became an instant hit! A big applause, and thanks to the originator, Meagan!! π
- Cook Time: 2 hours
- Prep Time: 45 minutes
- Total Time: 2 hours 45 minutes
- Recipe Category: Low Cholesterol
- Keywords: Weeknight, Stove Top, < 4 Hours
Nutritional Information:
- Calories: 972.2
- Fat Content: 36.1g
- Saturated Fat Content: 12.5g
- Cholesterol Content: 99.6mg
- Sodium Content: 2553.7mg
- Carbohydrate Content: 47.7g
- Fiber Content: 8.6g
- Sugar Content: 13.2g
- Protein Content: 40.9g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Italian sausage |
| 1 | lean ground beef |
| 2 | olive oil |
| 8-10 | mushrooms |
| 1-2 | garlic cloves |
| 1 | bottle of red wine |
| 2 | cans tomato sauce |
| 1 | can crushed tomatoes |
| 2 | tablespoons tomato paste |
| 1 | cup grated Parmesan cheese |
| 1/4 | cup grated Romano cheese |
| 1/4 | cup sugar |
| 1/4 – 1/2 | teaspoon salt |
Instructions:
-
In a skillet over medium-high heat, sautΓ© the mushrooms until thoroughly cooked, then add the minced garlic, Italian seasonings, and half the bottle of red wine. ππ·
-
-
Simmer the mixture until the wine has reduced by about half, intensifying the flavors. This step adds a depth of richness to your sauce.
-
In a large pot, brown the Italian sausage and lean ground beef together until fully cooked. If the sausage is in links, remove it from the casings before cooking, as it ensures better incorporation with the other ingredients. It might be a bit messy, but trust me, it’s worth it. π
-
Drain any excess grease from the meat mixture once it’s cooked through.
-
After browning the meat, add all the tomato products to the pot, ensuring the tomato paste is thoroughly blended throughout. This creates a luscious base for your sauce. π
-
Once the mushrooms and wine have reduced enough, add them to the tomato-meat sauce, infusing it with their savory essence.
-
Sprinkle the grated Parmesan and Romano cheeses over the sauce, ensuring to distribute them evenly to prevent clumping. π§
-
Sprinkle sugar and salt over the top, then stir well to incorporate all the ingredients. This balance of sweetness and saltiness elevates the flavors of the sauce.
-
Allow the sauce to simmer until you’re ready to eat, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors meld together, creating a rich and hearty sauce.
-
For the best results, let the sauce simmer all day to reduce the watery liquid, intensifying its flavor profile.
-
Serve the sauce with a nice big salad and plenty of bread for mopping up every last bit of sauce. And of course, don’t forget to sprinkle extra freshly grated Parmesan cheese on top for an extra layer of indulgence. π₯π₯
-
Enjoy your meal, and savor every bite of this ummy nummy good sauce! MMMMMM, mmmmmmm good! ππ
