Slow-Simmered Meat Sauce with Pasta

Slow-Simmered Meat Sauce Recipe
Photo: Nina Choi; Styling: Lisa Lee
Mafaldine is a flat noodle with ruffled edges. You can substitute spaghetti.

Yield:

8 servings (serving size: 1 cup pasta, 1 cup sauce, 2 tablespoons cheese, and 1 tablespoon basil)
Total time: 8 Hours, 30 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 8 Hours, 30 Minutes

Nutritional Information

Calories 503
Fat 16.7 g
Satfat 5.7 g
Monofat 8 g
Polyfat 2 g
Protein 26.3 g
Carbohydrate 59.7 g
Fiber 5.6 g
Cholesterol 48 mg
Iron 4.8 mg
Sodium 766 mg
Calcium 198 mg

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

Preparation

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.

Julianna Grimes,

Cooking Light

March 2011
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