I absolutely love stormy weather. The blustery wind and sheeting rain make me want to snuggle up on the couch with a good book, a warm blanket, the dogs, and a steaming hot toddy. (Rob, you are always welcome to join me too!) During a storm, I gravitate toward homey, comfort food that warms you up from the inside out. Few foods are more comforting to me than a simmering pot of thick, meaty pasta sauce. It’s like a siren call I just can’t resist. The wind can howl outside as loud as it wants and the sky can keep dumping buckets on my house because I am thoroughly happy inside with the scents of tomato-ey goodness enveloping me like a hug.
My mother has made a variation of this recipe since before I was born and I have adjusted it over the years to suit my own taste. It feeds a small army, so plan ahead and have lots of freezer space available or be prepared to eat leftovers for a week straight. It reheats beautifully, so subsequent dinners are a breeze. I have also used this to make a thick, hearty lasagna with rave reviews. Whatever your plans include for the excess sauce, just make sure to block off a full day of cooking to allow the flavors to develop. Put on a movie, read a book, take a nap – whatever you do, don’t rush the magic of a long simmered tomato/meat sauce and you will be rewarded with a mouthwatering dinner sure to please everyone in your family.
Meaty Sunday Pasta Sauce
Note: I have a dear Italian friend who would chastise me for labeling this sauce either a marinara or bolognaise. As it falls somewhere in between, I choose to call it “Sunday Sauce” because it’s perfect for a lazy Sunday spent at home. This recipe is easily customizable. The most important element is to taste frequently as the sauce develops and add seasoning according to your preferences.
Ingredients for the Sauce:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound sweet Italian sausage (if you don’t eat pork, feel free to substitute sweet Italian turkey sausage or use a total of 2 pounds ground beef instead)
- 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. You can also use more if you want a thinner sauce.)
- Red wine (a cabernet sauvignon or merlot works well)
- 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 (I prefer heartier pastas for this sauce like a rigatoni, penne, or pappardelle)
- Freshly grated parmesan
- Fresh basil, chopped
- Freshly cracked pepper
Directions:
In the largest pot you have available, heat the olive oil over medium-high heat and brown the ground beef in batches. For a pound of meat, I usually break it into 2 batches. Remove the browned meat to a plate and repeat with the sweet Italian sausage. Reserve the cooked sausage on the same plate.
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. Add the browned meat, some salt and pepper, oregano, parsley, basil, red pepper flakes (if using), and tomato paste; stir to evenly distribute the tomato paste throughout the meat. Dump in the diced tomatoes and the tomato sauce. Don’t throw away those sauce cans yet though! Pour a small amount of red wine into the bottom of both empty tomato sauce cans/containers, swirl the wine around and pour into the pot. Add the sliced mushrooms, sugar, and Worchester sauce and give the mixture a good stir – it is going to be incredibly thick! Don’t worry; as the sauce develops, it will thin out and start looking more like pasta sauce and less like a bowl of chili!
Taste and season with salt and pepper. Remember that it will not taste super fantastic at this point; it needs time for the ingredients to release their individual flavors and for everything to meld. Bring to a boil, stirring occasionally, then turn the heat to low and cover to allow the sauce to simmer for at least the next 5 hours or so. You will want to check on the mixture and give it a good stir every 30-45 minutes or so, but for the most part, walk away and let the sauce do its thing. Adjust the seasoning as desired.
When you are ready to eat, boil a pot of generously salted water and prepare your pasta of choice according to the package instructions for al dente. I prefer rigatoni or pappardelle because they really catch and hold the meat sauce, but the choice is up to you. Whatever you do, don’t you dare add olive oil to your pasta water to prevent boiling over or sticking!!! I am serious – this is a sin in the pasta world. The oil makes the pasta slick and it prevents the sauce from sticking to your noodle. When your pasta is ready, drain, but reserve about a cup of the cooking water. Pour this cooking liquid into the sauce to add a wonderful, silky texture.
To serve, put the drained pasta back into the pot you used and ladle in your desired amount of sauce from your primary batch. This way you can thoroughly coat the pasta with the sauce before serving and not make a huge mess. Serve in bowls or on plates and top with freshly grated parmesan cheese, chopped basil, and a few grinds of fresh cracked pepper.
