Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, lee's ever-changing pasta sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lee's Ever-Changing Pasta Sauce is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Lee's Ever-Changing Pasta Sauce is something that I’ve loved my whole life. They are fine and they look fantastic.
Delicious Ingredients Including Ripened Tomatoes, Aromatic Cheeses & Olive Oil. Lee's Ever-Changing Pasta Sauce I love making pasta sauce. Italian is one of my favorite foods to cook.
To begin with this particular recipe, we must prepare a few ingredients. You can cook lee's ever-changing pasta sauce using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lee's Ever-Changing Pasta Sauce:
- Make ready 2 lb ground beef
- Get 1/2 lb mild Italian sausage, bulk
- Get 2 tbsp butter
- Prepare 1 1/2 large onions - any kind you like
- Get 1 each green and yellow bell pepper
- Make ready 1 dozen chopped mushrooms
- Get 5 clove fresh garlic, crushed
- Prepare 2 can crushed tomato
- Take 1 can tomato paste
- Make ready 1 can sliced or crushed black olives
- Get 1/2 can stuffed green olives, halved
- Prepare 2 dash red chili flakes
- Make ready 1 water
- Take 2 dash black pepper
- Make ready 2 dash salt
This Marinara (pronounced ma-di-na) sauce is all. Brown meat, onions and garlic in extra virgin olive oil. Drain and add in remaining ingredients. Add marinara sauce, Italian seasoning, and red wine.
Steps to make Lee's Ever-Changing Pasta Sauce:
- 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
- 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.
- 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.
- 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.
- 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.
Meanwhile, cook noodles in a pot of boiling, salted. Complete with pieces of tender roasted salmon, bright peas, pasta and a lemony caper sauce, Jeff Mauro's fuss-free pasta is an all-in-one meal. Get the Recipe: Salmon and Veggie Linguini - "Sal. A-spaghetti without a-cheese is like a-kiss without a-squeeze! An Italian waiter at Sardi's in New York City said that to me when I was a little girl.
So that’s going to wrap it up with this special food lee's ever-changing pasta sauce recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
