Pasta Marinara w/Meat

This is a zesty, thick & meaty, red marinara.  My cousin claims it's better than the Olive Garden's, Pasta House or the Spaghetti Factory's. (not that it means much, but I know where he's coming from)    I think my flavor's close to "Uno's" or "Cecil Whittaker's marinara" which is kind of surprising, since I hate Uno's pizza.

Ingredients:

1. 1.5 lbs Hamburger 80/20 fat

2. 0.5 lbs Salsiccia (Italian sausage) bulk

3. 1 large Bell Pepper (diced 1/4")

4. 2c diced Onion (1/4")

5. 2 tbs minced Garlic

6. 1 lb fresh sliced Mushrooms (1/4")

7. 2 tbs Olive Oil

8. 2-29oz cans Tomato Puree

9. 1/2c Red Wine "Lambrusco/Merlot"

10. 3.5 tsp Kosher Salt

11. 3/4 tsp course Black Pepper

12. 3 tsp dried Oregano leaf

13. 1 tsp dried Sweet Basil leaf

14. 4 tsp Brown Sugar

15. 3/4c grated Parmesan

16. 3c Water

17. 1 tbs Cornstarch

Instructions;

Some of the Seasonings might seem excessive, but you'll notice that we use about half of those spices to help flavor the meat while "browning" it,  most which of is lost when straining the grease out.  When "browning" the meat, try to leave nice bite size pieces, use more of a "folding" technique instead of just briskly stirring.

1. In a 4 qt sauce pan, add the following:

• 2 tbs Olive Oil
• 1 large Bell Pepper (diced 1/4")
• 2c diced Onion (1/4")
• 1 tbs minced Garlic
• 1/2tsp Kosher Salt

2. Cook on high until onions are transparent, then add the following:

• 1.5 lbs Hamburger 80/20 fat
• 0.5 lbs Salsiccia (Italian sausage) bulk
• 1 tsp Kosher Salt
• 1/2 tsp course Black Pepper
• 1.5 tsp dried Oregano leaf

3. Reduce heat to medium, fold a few times to mix the onions with meat & let sit for 5 min.s to brown (no stirring) this will help achieve nice bite size pieces.  Stir/fold after the 5 min.s & finish "browning" stirring/folding as needed.  Strain the grease out when finished.

4. Then add the following:

• Both 29oz cans Tomato Puree
• 1/2c Lambrusco Wine (Riunite)
• 1 lb fresh sliced Mushrooms (1/4") 
• 1 tbs minced Garlic
• 2 tsp Kosher Salt
• 1/4 tsp course Black Pepper
• 1.5 tsp dried Oregano leaf
• 1 tsp dried Sweet Basil leaf
• 4 tsp Brown Sugar
• 3c Water

5. Thoroughly mix, stirring lightly & bring to a soft boil, then reduce heat to low, cover & simmer for 20 min.s, stirring occasionally.

6. Then add the Parmesan & simmer another 15-20 min.s

7. Last, I'm sure everyone has experienced Spaghetti, where a tomato flesh like paste is left on top & all the oils & juices separated, running to the bottom, like a puddle of pink water (with most of the flavor.)  This is where the cornstarch comes in; not to thicken, but to keep the tomato flesh & juices bound together.  I have cooked sauce for over 6 hrs, almost down to a paste & would still have the juices separate.  So use enough water to make a milk shake (like) out of the cornstarch, add it to the sauce & bring back to a soft boil stirring constantly, then remove from heat.

8. Serve over Angel Hair or your choice pasta.

Feeds 8 - 10 people; with garlic bread & salad. 

Prep = about 30 min.s

Total = about 2 hr.s

Enjoy,  Todd