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Beef and Italian Pork Sausage Pasta Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Enough for about 1 pound of pasta.
1/3 cup extra virgin olive oil
In saute pan, heat oil. Cook onion, garlic, and parsley until limp and taking on a little color. Add remaining ingredients. Reduce to low simmer and gently cook, stirring from time to time, until just the right consistency, about 10 minutes but if desired it can simmer even up to 1 hour or so. I say it depends on how much time you have! The longer it cooks, the thicker it gets and the flavors blend. Taste to correct seasonings. Pour over freshly cooked pasta, garnish with lots of freshly grated Parmigiano-Reggiano and serve.
Recipe created 2002-01-20.