Ingredients: |
Ingredients: 1/4 cup olive oil
1 pound Jimmy Dean Maple sausage (or you can use another brand)
1 to up to 2 pounds ground beef
1/2 tsp black pepper
1 onion, very thinly sliced or chopped
1.5 pounds plum tomatoes, coarsely chopped, or 1 large 28 ounce petite diced tomatoes with juice
1 and 1/4 cup chicken stock
2 TB tomato sauce, or if you prefer a stronger tomato presence, you can increase this
2-3 tsp dried oregano
1/2 tsp crushed red pepper (optional)
4 TB unsalted butter
1/4 to 1/2 cup fresh chopped parsley
shredded Parmesan for serving
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Directions: |
Directions:In a large heavy skillet, heat 1 TB olive oil and add crumbled beef and pork. Season with salt and pepper and cook over moderately high heat, stirring until browned. Drain in a colander and set aside. Heat the remaining 3 TB olive oil in the skillet and add the onions and garlic. Cook over moderately high heat until cooked through and softened. Stir in the tomatoes, chicken stock, tomato paste, oregano, crushed red pepper and browned meat. Simmer at low to medium low heat for a couple of hours or even longer. Stir often. The sauce will reduce, and as it does, the flavor will intensify. Once done, stir in the unsalted butter. At this point, you can serve over cooked pasta with the parsley and cheese, or cool completely and freeze. You can tinker with this recipe to suit your own tastes. Some people prefer to have an equal amount of the sausage/beef. Some don't like any of the extra heat in the red pepper. Some like more Oregano. You really can't mess this up, so experiment until you end up with what you and your family prefer. |
This recipe for Penne Ragu Meat Sauce with Maple Pork and Ground Beef is from