Meagan’s Pasketti Sauce
1 pound Italian sausage
1 pound lean ground beef
2 T. olive oil
About 8-10 large mushrooms, sliced as thinly as possible
1 or 2 large cloves garlic (depends on how garlicky you like it, I love garlic so I use a lot)
1 bottle of red wine (good wine or cooking wine, the better
the wine, the better the sauce)
2 T. Italian seasonings (or if you have fresh Italian herbs on hand, use them to your taste, but it does turn out much better that way)
1 large can tomato SAUCE
2 large cans PEELED CRUSHED tomatoes (you can also use fresh tomatoes, but this makes the sauce really watery)
1 small can tomato PASTE
1/4 C. each Parmesan and Romano (not totally necessary, but the Parmesan is REALLY good)
1/4 to 1/2 tsp. sugar (helps cut the acidity)
1/2 tsp. salt
In a skillet over medium high heat, sauté the mushrooms until thoroughly
cooked, add the garlic, Italian seasonings, and half the bottle of wine.
Simmer until the wine has reduced by about half.
In a large pot, brown the sausage and hamburger together. If you bought the
sausage in links, remove it from the casings before cooking. A little extra
effort, and a bit messy, but it’s worth it. Drain. After the meat is cooked,
add all the tomato products, making sure that the tomato paste is thoroughly
blended throughout. When the mushrooms and wine have reduced enough, add them to the tomato-meat sauce. Add the cheese, making sure to sprinkle it over the top or else it will clump up. Sprinkle the sugar and salt over the top, stir well.
Simmer until you’re ready to eat, stirring occasionally. It’s best when
you’ve had it simmering all day, gives it a chance to reduce the watery
Serve with a nice big salad, and LOTS OF BREAD for mopping up the sauce. And of course, lots of extra freshly grated Parmesan cheese.