Guest Post: Rich Red Pasta Sauce

This recipe comes courtesy of Larry The Cook:

2-12 ounce cans Italian seasoned tomato paste

1-15 ounce can chicken stock or homemade chicken stock

3-teaspoons granulated garlic

Half pound ground chuck or sirloin

Half pound sweet Italian sausage (without casings)

One quarter cup heavy whipping cream

Two tablespoons dark brown sugar

Water as required

Mix all together in large cooking pot then put over low heat and bring to a very gentle boil. Stir well. Cook for another fifteen minutes and if required, add more water. (The ground beef and pork sausage contains water, so wait until the sauce has cooked at least 15-20 minutes before adding water.)

Simmer for at least two hours, stirring every half an hour. Very, very low heat is required.

About five minutes before serving, mix in the heavy whipping cream.

 

This sauce can be put over spaghetti and it also makes a good base for lasagna.

 

 

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