Meat Sauce Tucci
|Bulk pork sausage||1⁄2 Pound|
|Ground chuck||1⁄2 Pound|
|Onions||2 Medium, finely chopped|
|Garlic cloves||2 Large, minced or mashed|
|Fresh parsley||1⁄3 Cup (5.33 tbs), chopped|
|Dried mushrooms/1/4 pound fresh mushrooms, thinly sliced||1 Ounce, soaked, squeezed dry and finely chopped|
|Canned tomato sauce||16 Ounce (Two 8 Ounce Cans)|
|Dry red wine||1 1⁄2 Cup (24 tbs)|
|Coarsely ground black pepper||2 Teaspoon|
|Poultry seasoning||2 Teaspoon|
|Dried rosemary||2 Teaspoon, crumbled|
In a large casserole, slowly brown sausage; add chuck and brown.
Add onions, and saute until limp.
Add garlic, parsley and mushrooms, and stir to coat with meat drippings.
Stir in remaining ingredients.
Cover loosely, and simmer, stirring occasionally, about 2 hours.
The recipe makes about 1 1/2 quarts, enough for 4 generous helpings.
For late suppers alter performances at the Metropolitan Opera, I enjoy eating and serving this piquant sauce to friends and colleagues who drop in casually.
Equally good over lasagne, manicotti or ravioli, the sauce is simple to make and can be frozen, together with pasta, until needed.
It should be served with a leafy salad dressed with oil and fresh lemon juice, not vinegar.