Zutaten für Pasta Sauce A La Nesslageni
- Lean Ground Beef
- Mild Italian Sausage
- 1 cup sliced pepperoni
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- Mushroom
- Garlic Cloves
- Dried Basil
- Dried Oregano
- Dried Marjoram
- Dried Rosemary
- Dried Thyme
- 1/4 cup molasses
- 28 oz (2 cans) tomato puree
- 2 cups beer
- Dry Red Wine
- Fresh Italian Parsley
- Fresh Basil
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Zubereitung von Pasta Sauce A La Nesslageni
- In a 5-6 quart pan over medium heat, crumble 1 lb ground beef with a spoon.
- Remove casings from 1 lb Italian sausage and crumble into the pan.
- Stir frequently until the meat is well browned, approximately 12-15 minutes.
- Discard excess grease from the pan.
- Add 1 cup sliced pepperoni, 1 medium onion (chopped), 1 green bell pepper (chopped), and 8 oz sliced mushrooms to the pan.
- Stir occasionally until the onion is softened, about 5-8 minutes.
- Meanwhile, in a blender or food processor, combine 6 cloves garlic, 1 tbsp dried oregano, 1 tbsp dried basil, 1/2 cup packed fresh parsley, 1/4 cup molasses, and 1/2 cup tomato puree. Blend until finely chopped.
- Pour the blended mixture into the pan. Rinse the blender with 1/2 cup beer and add to the pan along with the remaining 1 1/2 cups beer, 28 oz (2 cans) tomato puree, and 1 cup dry red wine.
- Cover and bring to a boil over high heat. Reduce heat and simmer until the sauce has reduced to about 9 cups, approximately 1 hour, stirring occasionally.
- Add 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh basil (or other herbs) during the last 10 minutes of cooking.
- If making ahead, let the sauce cool completely, cover, and chill for up to three days.
- To store for longer periods, freeze in freezer-safe containers.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
42g
Fat
37g
Carbs
7g