Slow-Simmered Meat Sauce with Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Mafaldine is a flat noodle with ruffled edges. You can substitute spaghetti. Ingredients:
1 tablespoon olive oil |
2 cups chopped onion |
1 cup chopped carrot |
6 garlic cloves, minced |
2 (4-ounce) links hot italian sausage, casings removed |
1 pound ground sirloin |
1/2 cup kalamata olives, pitted and sliced |
1/4 cup no-salt-added tomato paste |
1 1/2 teaspoons sugar |
1 teaspoon kosher salt |
1/2 teaspoon crushed red pepper |
1 (28-ounce) can no-salt-added crushed tomatoes, undrained |
1 cup no-salt-added tomato sauce |
1 tablespoon chopped fresh oregano |
16 ounces uncooked mafaldine pasta |
1/2 cup torn fresh basil |
3 ounces shaved fresh parmigiano-reggiano cheese |
Directions:
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Place vegetable mixture in a 6-quart slow cooker. Add sausage and beef to skillet; sauté 6 minutes or until browned, stirring to crumble. Remove beef mixture from skillet using a slotted spoon. Place beef mixture on a double layer of paper towels; drain. Add beef mixture to slow cooker. Stir olives and next 6 ingredients (through tomato sauce) into slow cooker. Cover and cook on LOW 8 hours. Stir in oregano.
2. Prepare pasta according to package directions, omitting salt and fat. Serve sauce with hot cooked pasta; top with basil and cheese.
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