Background: Today we will tackle something that is not difficult to cook but should be on every families table, at least once a month. This is better than mass produced commercial sauces and you have total control over the ingredients. Put on your apron and let’s get cooking.

Ingredients:

• 1lb. ground beef
• 1lb. mild Italian sausage (or hot if you prefer)
• 2 banana peppers, seeded and diced
• ½ red onion, diced
• Crushed red pepper to taste, start with a “pinch” as you can always add more while sauce is simmering
• 2 tablespoons minced garlic
• 6 oz. tomato paste
• 2 – 28 oz. cans of tomato puree
• 28 oz. water
• ¼ cup fresh basil, chopped
• ¼ cup Italian parsley, chopped

Step One – “Mise en place” – this is a French phrase, which means “putting in place.” This should be step one in all cooking adventures (even if I forgot to add this on the first few posts). At this time, cut your vegetables, open your cans of tomato products etc. This will allow you to continue to cook easily throughout the recipe and to focus on what you are doing.

Step Two – Add ground beef and Italian sausage to a pan with olive oil, brown, remove with a slotted spoon and set aside (we use a Dutch oven)

Step Three – Add banana peppers and onions to the same pan that the meat was cooked in. Sautee vegetables until they begin to soften. Once soft, add garlic and crushed red pepper and continue to cook a few minutes

Step Four – Add the meat back to the pan and combine well with vegetables and spices

Step Five – Add tomato puree, tomato paste and water and bring to a boil. Then turn down to a simmer

Step Six – Add basil and parsley while sauce is simmering. At this time also add salt & pepper to taste.

Step Seven – Once sauce has reached its desired consistency remove from heat and set aside. Typically we simmer for at least a few hours.

Now enjoy the hard work you just did, crack open your favorite pasta or even make your own if you are so inclined. Top your pasta and sauce with chopped basil, parsley and fresh parmesan cheese.This makes a big pot of sauce, but make it even bigger if you want, as it freezes very well.

Also, if you eat something all week like we do and want to switch it up, this sauce goes great with mussels for a quick mussels marinara

Please feel free to comment and ask questions if needed. Cooking is something that I am very passionate about, so please come back for more recipes and share this blog with family and friends if you enjoy it.