MAKE PASTA SAUCE RECIPES

Name: Italian Pasta Sauce
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 20 servings.
Cuisine: Europe, Italian
Ingredients: 4 pounds ground beef; 1 pound bulk Italian sausage; 1 large onion, finely chopped; 3 celery ribs, finely chopped; 4 garlic cloves, minced; 2 tablespoons olive oil; 3 cans (28 ounces each) crushed tomatoes in puree; 3 cans (6 ounces each) tomato paste; 3 cups chicken or beef broth; 1 pound fresh mushrooms, sliced; 3/4 cup minced fresh parsley; 1 tablespoon sugar; 2 to 3 teaspoons salt; 1/2 teaspoon pepper; 1/2 teaspoon ground allspice, optional; Hot cooked pasta

ITALIAN PASTA SAUCE RECIPE: HOW TO MAKE IT

Italian Pasta Sauce Recipe: How to Make It image

As a special part of their wedding buffet, my daughter Kris' husband fixed a big batch of this thick flavorful pasta sauce. The recipe was brought by his grandmother from Italy more than 80 years ago. —Judy Braun, Juneau, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 55 minutes

Prep Time 25 minutes

Cook Time 02 hours 30 minutes

Yield 20 servings.

Number Of Ingredients 16

Ingredients

4 pounds ground beef
1 pound bulk Italian sausage
1 large onion, finely chopped
3 celery ribs, finely chopped
4 garlic cloves, minced
2 tablespoons olive oil
3 cans (28 ounces each) crushed tomatoes in puree
3 cans (6 ounces each) tomato paste
3 cups chicken or beef broth
1 pound fresh mushrooms, sliced
3/4 cup minced fresh parsley
1 tablespoon sugar
2 to 3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice, optional
Hot cooked pasta

Steps:

In a Dutch oven or soup kettle, cook beef in 2 batches over medium heat until no longer pink; drain and set aside. Cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery and garlic in oil until vegetables are tender. , Return the beef and sausage to the pan. Add the next 9 ingredients, including allspice if desired, and bring to a boil. Reduce heat; cover and simmer until sauce reaches desired thickness, stirring occasionally, 2-3 hours. Serve over pasta.
Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add a little broth or water if necessary.

Nutrition Facts : Calories 284 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 821mg sodium, CarbohydrateContent 16g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 23g protein.

ITALIAN PASTA SAUCE RECIPE: HOW TO MAKE IT

Italian Pasta Sauce Recipe: How to Make It image

As a special part of their wedding buffet, my daughter Kris' husband fixed a big batch of this thick flavorful pasta sauce. The recipe was brought by his grandmother from Italy more than 80 years ago. —Judy Braun, Juneau, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 55 minutes

Prep Time 25 minutes

Cook Time 02 hours 30 minutes

Yield 20 servings.

Number Of Ingredients 16

Ingredients

4 pounds ground beef
1 pound bulk Italian sausage
1 large onion, finely chopped
3 celery ribs, finely chopped
4 garlic cloves, minced
2 tablespoons olive oil
3 cans (28 ounces each) crushed tomatoes in puree
3 cans (6 ounces each) tomato paste
3 cups chicken or beef broth
1 pound fresh mushrooms, sliced
3/4 cup minced fresh parsley
1 tablespoon sugar
2 to 3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice, optional
Hot cooked pasta

Steps:

In a Dutch oven or soup kettle, cook beef in 2 batches over medium heat until no longer pink; drain and set aside. Cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery and garlic in oil until vegetables are tender. , Return the beef and sausage to the pan. Add the next 9 ingredients, including allspice if desired, and bring to a boil. Reduce heat; cover and simmer until sauce reaches desired thickness, stirring occasionally, 2-3 hours. Serve over pasta.
Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add a little broth or water if necessary.

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