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Lee's Ever-Changing Pasta Sauce I love making pasta sauce. Italian is one of my favorite foods to cook. Add wine, marinara sauce, Italian seasoning, garlic and fresh basil.
To begin with this particular recipe, we have to first prepare a few components. You can cook lee's ever-changing pasta sauce using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lee's Ever-Changing Pasta Sauce:
- Get 2 lb ground beef
- Prepare 1/2 lb mild Italian sausage, bulk
- Take 2 tbsp butter
- Take 1 1/2 large onions - any kind you like
- Get 1 each green and yellow bell pepper
- Make ready 1 dozen chopped mushrooms
- Make ready 5 clove fresh garlic, crushed
- Take 2 can crushed tomato
- Get 1 can tomato paste
- Make ready 1 can sliced or crushed black olives
- Prepare 1/2 can stuffed green olives, halved
- Take 2 dash red chili flakes
- Prepare 1 water
- Make ready 2 dash black pepper
- Take 2 dash salt
Only imported extra virgin olive oil. This Marinara (pronounced ma-di-na) sauce is all. Heat a large skillet over medium. Cook pasta until al dente according to package instructions.
Instructions to make Lee's Ever-Changing Pasta Sauce:
- Brown the ground beef and sausage in a skillet with the butter, 1/2 onion, 2 cloves of the garlic, small can of black olives (include juice), 1/2 can of stuffed green olives (discard juice) and a dash each of salt, black pepper and chili flakes
- Pour the crushed tomatoes and tomato paste into a large sauce pan, add the other three cloves of garlic and dashes each of the salt, pepper and chili flakes.
- Pour everything in the skillet into the tomato-filled sauce pan and simmer for up to three hours, stirring often and occasionally adding a cup of water so that it doesn't thicken too much. Thirty minutes before you decide that it's ready, mutilate the fresh vegetables and add them to the red heaven in the sauce pan.
- Cook up your favorite pasta, pour sauce over it and enjoy. You might consider using a plate, rather than eating it straight out of the pan like a bachelor.
- This is a very thick pasta sauce - the only kind that should exist, in my opinion. I've made it many times over the years, and each time I make it I change something - this time, I added the green olives (mostly because they were in the fridge and needed to be used before they expired). Believe it or not, this recipe began about twenty years ago, with a jar of sauce, ground beef and an onion all cooked together and then poured over Ramen noodles, but this particular iteration represents my most recent attempt at improvement, and anyone who got any away from me was very pleased with the result.
Reserve ¾ cup pasta water after the pasta has finished cooking. While the pasta cooks, make the sauce. In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add ½ cup pasta water and bring to a low simmer.
Above is find out how to cook lee's ever-changing pasta sauce, very simple to make. Do the cooking phases appropriately, chill out and use your heart then your cooking might be scrumptious. There are many recipes which you can attempt from this web site, please discover what you need. When you like this recipe please share it with your friends. Completely satisfied cooking.
