Forktionary

Pasta Sauce A La Nesslageni Recipe

Unlock the secrets of Pasta Sauce A La Nesslageni, a rich and flavorful sauce inspired by a poignant memory. This isn't just a recipe; it's a story! Kenneth Nesslange painstakingly recreated his childhood sweetheart's mother's legendary spaghetti sauce, a culinary journey spanning years. The key? A touch of molasses, adding depth and a hint of caramel, perfectly complementing the rich blend of meats and herbs. This opulent sauce, a top-ten favorite, is easy to make with fresh or dried herbs from your garden. Get ready for a taste of nostalgia and pure culinary delight! #pastasauce #italianfood #homecooking #familyrecipes #nesslageni #molasses #gourmetsauce

Prep Time 20 mins
Cook Time 100 mins
Calories 379.4 kcal
Protein 44g
Rating 5.0 (1 Reviews)
Pasta Sauce A La Nesslageni 16

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pasta Sauce A La Nesslageni

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pasta Sauce A La Nesslageni? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Pasta Sauce A La Nesslageni

  1. In a 5-6 quart pan over medium heat, crumble 1 lb ground beef with a spoon.
  2. Remove casings from 1 lb Italian sausage and crumble into the pan.
  3. Stir frequently until the meat is well browned, approximately 12-15 minutes.
  4. Discard excess grease from the pan.
  5. Add 1 cup sliced pepperoni, 1 medium onion (chopped), 1 green bell pepper (chopped), and 8 oz sliced mushrooms to the pan.
  6. Stir occasionally until the onion is softened, about 5-8 minutes.
  7. 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.
  8. 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.
  9. 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.
  10. Add 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh basil (or other herbs) during the last 10 minutes of cooking.
  11. If making ahead, let the sauce cool completely, cover, and chill for up to three days.
  12. To store for longer periods, freeze in freezer-safe containers.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

42g

Fat

37g

Carbs

7g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes Mushroom Recipes European Italian Mediterranean American Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Sauces Condiments Etc European Italian Dietary Savory Sauces 4 Hours Or Less