Meaty “Sunday” Pasta Sauce with Rigatoni – Printable Recipe

Ingredients

Ingredients for the Sauce:
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 pound sweet Italian sausage
• 1 medium to large yellow onion, diced
• 5 to 6 celery stalks, sliced into half moons
• 3-4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1-2 Tablespoons fresh basil, chopped
• 1-2 Tablespoons fresh parsley, chopped
• 1 can of tomato paste (6 ounces)
• 2 cans diced tomatoes (14.5 ounces each)
• 2 large cans of tomato sauce (28 ounces each. Use more for thinner sauce.)
• Red wine
• 10 ounces sliced baby portabella mushrooms
• 1 teaspoon sugar
• 1 tablespoon Worchester sauce
• Salt and Pepper to taste
• Red pepper flakes (optional)

Ingredients for Serving:
• Pasta of choice
• Freshly grated parmesan
• Chopped fresh basil
• Freshly cracked pepper

Instructions

1. In a large stock pot, heat the olive oil over medium-high heat. Brown the ground beef in batches and remove to a plate. Repeat with the sweet Italian sausage. Reserve the cooked sausage on the same plate as the beef.
2. Pour off all but 2 tablespoons of the accumulated fat/drippings. Add the onion and celery to the drippings and cook until translucent, stirring occasionally (about 8 minutes). Add the minced garlic and cook an additional 2 minutes.
3. Return the browned meat to the stockpot. Add the oregano, parsley, basil, red pepper flakes (if using), tomato paste, and a dash of salt and pepper. Stir to evenly distribute the tomato paste throughout the meat.
4. Add the diced tomatoes and the tomato sauce. Rinse the sauce cans with a small amount of red wine, swirl the wine around and pour into the pot.
5. Add the sliced mushrooms, sugar, and Worchester sauce. Stir well – sauce will be very thick. Taste and season with salt and pepper.
6. Bring to a boil, stirring occasionally. Turn heat to low, cover, and simmer for at least the next 5 hours. Stir approximately every 30-45 minutes - don't let the bottom scorch.
7. When you are ready to serve, boil a pot of generously salted water and prepare your pasta of choice according to the package instructions for al dente.
8. Drain cooked pasta, reserving one cup of the cooking water. Add reserved cooking liquid to the sauce and stir well.
9. To serve, put the drained pasta back into the pot and ladle in your desired amount of sauce from the primary batch. Stir to thoroughly coat the pasta with the sauce before serving. Plate your pasta and top with freshly grated parmesan cheese, chopped basil, and a few grinds of fresh cracked pepper.
10. Store excess sauce in a covered container in the refrigerator or freeze for later use.

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