Easy Pasta Sauce Recipe
This is a family recipe that we have made over and over. It's meant to be fun and easy to make.
Time and practice has allowed the formula to evolve into a not so classic Italian tomato-based sauce.
Anyone can make this homemade tomato pasta sauce with great success. Be sure to make enough and plan on at least 3 hours of simmering. Even better all day or 2 days to be just right to meld and thicken the flavors.
This is a "sharing" recipe, meaning great to make enough to share with everyone. Or eat all week over with different shapes of pasta, over rice (jasmine or brown rice), or just plain like a thick soup or stew topped with Parmigiano-Reggiano.
And remember modify this recipe as you want, don't like mushrooms, cut them down or don't include them! Add more or less it all works out and make it "yours".
This simple pasta sauce recipe is really good.
Ingredients:
1 tablespoon of rice bran oil
2 Tablespoons of olive oil
1 Sweet Walla Walla onion (or other onion types) - roughly diced
1/2 a head of garlic - diced
1 pound of ground beef - the more fat the better for flavor
1 pound spicy Italian Sausage
1 Red, 1 Yellow bell peppers - sliced and diced
20 cremini mushrooms - cut randomly
3 to 5 Pomodoraccio semi-sun-dried tomatoes diced
28 ounce can of Tomatoes from Sardinia
2 tablespoons of tomato paste
3 tablespoons real Maple syrup
Add a hit of heat to help bring out the flavor like a spoonful of Mama Nyonya Sauce, or Chili Crisp, or Harissa, or sprinkle of hot pepper flakes or any hot sauce
Your favorite Sea Salt and Tellicherry Blackpepper to taste
Directions:
1. In a big pot over medium high-heat, add a dash of rice bran oil and the olive oil
2. Turn up the heat to high, and add the onions and garlic and cook until they start to release VOCs.
3. Add the ground beef and Italian sausage
4. Break up the beef and sausage with a potato masher or wooden spoon. Salt
5. Fry until you start to get some crispy bits and turn down the heat to medium-high.
6. Add bell peppers, mushrooms and the Pomodoraccio and stir and cook 2 minutes.
7. Add the tomatoes and stir gently.
8. Reduce heat to medium and stir to scrape the fond if any.
9. Add the hot sauce and stir in
10. Keep heat high enough to bubble the sauce for 15 minutes, stirring often, bringing the bottom of the pan to the top.
10. Add the Maple syrup
11. Partially cover and reduce heat and continue to simmer for at least an hour, though all day is better. You can eat immediately if you must!
You can cool overnight and heat again and it may gain in flavor. Add salt and pepper to taste.
Serve over any pasta shape, rice, eat plain in a bowl or heat in a small pan and crack and egg in it.
