Lee's Ever-Changing Pasta Sauce. Pour the crushed tomatoes and tomato paste into a large sauce pan, add the other three cloves of garlic. by Justine Pattison. A classic, rich tomato sauce – great with pasta, meatballs or mixed with creamy mascarpone. This recipe makes a big batch and freezes well so you can whip up quick weekday meals.

Lee's Ever-Changing Pasta Sauce A steaming bowl of pasta is EVERYONE'S go-to midweek meal, right? Well what if we made it EVEN easier with only a minimal amount of extra effort? Transform your home cooked meals with a Simply Cook recipe kit. You can cook Lee's Ever-Changing Pasta Sauce using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Lee's Ever-Changing Pasta Sauce

  1. It’s 2 lb of ground beef.
  2. It’s 1/2 lb of mild Italian sausage, bulk.
  3. It’s 2 tbsp of butter.
  4. It’s 1 1/2 large of onions – any kind you like.
  5. Prepare 1 each of green and yellow bell pepper.
  6. It’s 1 dozen of chopped mushrooms.
  7. Prepare 5 clove of fresh garlic, crushed.
  8. You need 2 can of crushed tomato.
  9. You need 1 can of tomato paste.
  10. Prepare 1 can of sliced or crushed black olives.
  11. It’s 1/2 can of stuffed green olives, halved.
  12. You need 2 dash of red chili flakes.
  13. You need 1 of water.
  14. You need 2 dash of black pepper.
  15. You need 2 dash of salt.

A-spaghetti without a-cheese is like a-kiss without a-squeeze, and spaghetti without good sauce is like…well, limp, hopeless noodles. This spaghetti sauce…is good sauce, my friends. It's rich, meaty, a cinch to make, and it can be frozen and used on spaghetti, in lasagna, on top of garlic bread, or over the top of ricotta-stuffed pasta shells. Heat oil in a large saucepan over medium.

Lee's Ever-Changing Pasta Sauce step by step

  1. Brown the ground beef and sausage in a skillet with the butter, 1/2 onion, 2 cloves of the garlic, small can of black olives (include juice), 1/2 can of stuffed green olives (discard juice) and a dash each of salt, black pepper and chili flakes.
  2. Pour the crushed tomatoes and tomato paste into a large sauce pan, add the other three cloves of garlic and dashes each of the salt, pepper and chili flakes..
  3. Pour everything in the skillet into the tomato-filled sauce pan and simmer for up to three hours, stirring often and occasionally adding a cup of water so that it doesn't thicken too much. Thirty minutes before you decide that it's ready, mutilate the fresh vegetables and add them to the red heaven in the sauce pan..
  4. Cook up your favorite pasta, pour sauce over it and enjoy. You might consider using a plate, rather than eating it straight out of the pan like a bachelor..
  5. This is a very thick pasta sauce – the only kind that should exist, in my opinion. I've made it many times over the years, and each time I make it I change something – this time, I added the green olives (mostly because they were in the fridge and needed to be used before they expired). Believe it or not, this recipe began about twenty years ago, with a jar of sauce, ground beef and an onion all cooked together and then poured over Ramen noodles, but this particular iteration represents my most recent attempt at improvement, and anyone who got any away from me was very pleased with the result..

Episode: A Whole Lotta Pasta Let's start with the Pasta Swap Basics. Pasta swaps are available in various shapes and. Half fill a large saucepan with water, add plenty of salt and bring to the boil. Directions Heat olive oil and butter in a large skillet over medium heat. Add mushrooms and pre-peeled garlic cloves and.

source: cookpad.com