We have used this sauce for countless recipes. You just can’t go wrong, no matter what you serve it on. Whether it be over pasta, spaghetti squash, or just dipping some good home-made bread into it, it’s a no~ fail easy sauce to make. It freezes well (it makes a TON) and it’s just an all around great sauce to have on hand.
I will confess…I have been known to eat it warmed up, fork in hand, no pasta or bread, when my boys are all gone and I am home alone for dinner. It’s that good. I say it can be a “sauce” or “meal”…depending on your mood. Usually I will make it with turkey burger, but for certain meals, like Mom’s Lasagna, ground beef and Italian sausage are an absolute must!
So, my boys are gone…I think I will go grab that fork and have myself a nice little serving of sauce, pour a glass of wine, turn on some Big Bang Theory re~runs and have a yummy dinner…no pasta required because I say so.
Sláinte!
- 2 lbs ground beef
- 1 lb mild Italian sausage
- 1 Tbsp olive oil
- 2 cups onion (chopped)
- 2 tsp garlic (minced)
- 2/3 cup white wine (Chardonnay or Pino Grigio works well)
- 42 oz diced tomatoes
- 24 oz pasta sauce
- 1/2 tsp oregano
- 1/2 tsp thyme (we like French)
- 1 Tbsp white sugar
- 1 tsp crushed red pepper
- 1 Tbsp parsley flakes
- 1/2 tsp onion powder
- 1/2 tsp basil (french)
- Brown ground beef and sausage until no longer pink. Drain and set aside. Do not rinse out pan.
- In pan, add 1tablespoon olive oil, then add onion and garlic. Sauté for about 5 minutes, until onion is translucent. Then add wine (turn heat off while doing this) and simmer an additional 5-6 minutes.
- To pan, add tomatoes and jar of pasta sauce. Use immersion blender** to purée (be careful~tomatoes like to splatter).
- Add meat, bay leaves and remaining spices. Simmer for 15 minutes to thicken up a bit.
- Serve over pasta or spaghetti squash.
Adapted from: Pioneer Woman's Spaghetti Sauce
*You can substitute ground turkey for the ground beef/italian sausage
**A blender or food processor also works great
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