This has become my go-to pasta recipe, it’s just so good! If I follow the recipe below, it disappears far too quickly, so I usually double it (or more)! I definitely prefer using ground pork over beef, as it’s usually less expensive, and has a nicer texture and flavor. I also use inexpensive cooking wine, so don’t feel like you have to spend a lot on that either.
INGREDIENTS
- 16oz Ground Pork or Beef
- 1 Chopped Yellow, Spanish, or Vidalia Onion
- 1 Small Chopped Bell Pepper
- 1 TBSP Minced Garlic
- 28oz Can Petite Diced Tomatoes (with juices, do not drain)
- 6oz Can Tomato Paste
- 1/2 Cup Red Wine
– For thicker sauce, use 1/4 cup instead - 4 TBSP Italian Seasoning
(Marjoram, Oregano, Thyme, Rosemary, Savory, Basil, Sage) - 1 tsp Sugar
- 1 tsp Salt
- 1/2 tsp White Pepper
- 1 Cup Heavy Cream or Breakstone’s Sour Cream
– For thicker sauce, use 3/4 cup instead - 12-16oz Pasta
DIRECTIONS
- Saute ground meat on medium heat in large pot with olive oil and butter until half browned.
- Add onion, bell pepper, garlic, and mix thoroughly.
- Lower heat to medium-low and stir regularly until meat is mostly cooked.
- Carefully pour in canned tomatoes and juices. Stir briefly.
- Add tomato paste, red wine, seasoning, sugar, salt, and white pepper. Mix thoroughly.
- Simmer on low heat for at least 30 minutes, stirring occasionally, until flavors are well combined and sauce is near desired thickness.
– Cover pot for “wetter” sauce. Keep uncovered and stir more often for thicker sauce. - Add cream. Mix thoroughly and turn off heat. Leave pot on burner until sauce comes back up to temperature, 5-15 minutes depending on how long the cream has been out of the fridge. Cover pot if cream was cold.
- Serve hot over pasta.
