Step 1. Sauce base
Preheat oven to 425 degrees.
Empty 1 extra-large can (29 oz +/-) of plum tomatoes into a large casserole dish and roughly slice them into chunks. Add: 3 tablespoons of olive oil, 1 large sweet onion-roughly chopped, 1/2 large red bell pepper-roughly chopped, 1/2 cup of sliced mushrooms, 1 garlic clove-peeled and minced, 1 teaspoon fresh basil-chopped, 1 teaspoon fresh oregano-chopped, 1/2 teaspoon of ground black pepper, 1/2 teaspoon of kosher salt, 1/2 teaspoon red pepper flakes, 1 tablespoon granulated sugar and 2 bay leaves into the dish. Stir together.
Heat casserole dish with sauce base at 425 degrees for one hour.
*Now is a good time to move on to Step 2, while the sauce base is cooking.
Remove casserole dish after one hour and stir sauce base.
Place casserole dish back into oven and continue cooking at 425 degrees for another 15 minutes.
Remove casserole dish from oven and set aside. Turn oven off.
2. Make it Meaty!
In a large skillet, brown 2 pounds of ground beef and 1 pound of Italian sausage (skin removed and crumbled). You may need to portion out the meat and brown it in stages.
Drain the meat mixture, if desired, and place it in a large pot. (Note that a slow cooker or crock pot could be substituted in at this point to replace stove-top preperation). Wipe out skillet and set aside for later. Add 1 large (15 oz) can of fire-roasted diced tomatoes, 1 large can (15 oz) of tomato sauce, 6 ounces of tomato paste, 1 tablespoon of olive oil, 3/4 cup red wine, 1 teaspoon kosher salt and 1 teaspoon ground black pepper. Stir together, cover and simmer over medium-low heat while the sauce base finishes in the oven.
3. Bring it all together.
Once sauce base is finished, stir it into the contents of the stove-top pot. Re-cover and continue simmering over medium-low heat for as long as you can stand it. The longer the better.
15 minutes prior to serving, saute 1/2 cup of sliced mushrooms in 2 tablespoons of butter in the large skillet from Step 2.
Serve sauce over the pasta of your choice. Top with sauteed mushrooms and grated parmesan cheese. Refrigerate or freeze remaining portion.
This sauce is more of a rough template than a recipe that must be followed to the letter. Any and all ingredients can be replaced to suit individual tastes, availability of ingredients, etc.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (347g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 254 (61%)|
|Amt Per Serving||% DV|
|Total Fat 28.2g||38 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 87.2mg||27 %|
|Sodium 910.2mg||31 %|
|Potassium 908.5mg||24 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 10.5g|
|Protein 22.3g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 419
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