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Meat Sauce Tucci

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Ingredients
  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)
  Salt 1 Teaspoon
  Coarsely ground black pepper 2 Teaspoon
  Sage 2 Teaspoon
  Poultry seasoning 2 Teaspoon
  Dried rosemary 2 Teaspoon, crumbled
Directions

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.

Recipe Summary

Course: 
Side Dish

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