I Broke My Sunday Sauce Rules And This Happened…

-1/4 cup olive oil
-1 medium onion – diced
-5 cloves garlic – sliced
-4 (28) ounce cans plum tomatoes – blender pulsed
-1 (6) ounce can tomato paste
-1 pound pappardelle – or any substantial pasta you like
-1 pound sweet Italian sausage
-1 pound hot Italian sausage
-1 pound ground chuck
-1/2 cup dry red wine – chianti, carbenet, valpolicella, etc
-1/2 cup low beef stock
-1/2 teaspoon Sicilian oregano
-Salt and pepper to taste

-Semolina loaf


  1. Cook sausage at 425f in a large baking dish for 20-25 minutes.
  2. Meanwhile, in a large heavy pot, saute the onion for 5 minutes in olive oil over medium heat. Turn the heat up a bit then add the beef and saute for 10 minutes or until cooked through.
  3. Add the garlic and cook for around 2 minutes more or until slightly golden then add in the tomato paste and cook for 5-6 minutes, stirring frequently. Add the red wine and cook for 2 minutes or until most of the liquid evaporates.
  4. Add the plum tomatoes and bring sauce to a simmer.
  5. Once the sausages finish cooking add them and the fat (up to 3 tablespoons) into the sauce as well.
  6. Let the sauce cook over a moderate simmer (stirring very frequently to prevent scorching) for 30-40 minutes.
  7. Taste test and adjust salt, pepper, and oregano to taste.
  8. Bring a large pot of salted water (2 tablespoons kosher salt per gallon) to boil and cook pasta until 1 minute less than al dente,
  9. Heat a large skillet to medium and add 3 cups of the sauce. Add the pasta then cook until al dente for about 1 minute more. Add more sauce as required.
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  11. Plate the pasta and serve with the sausages and bowls of the sauce on the side. Serve with a bowl of ricotta and bread as well. Enjoy!

NOTE: The sauce tastes better the next day. You will have plenty of sauce left over for another pound of pasta. Refrigerate for up to 3 days or freeze.

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