Monday, June 4, 2012


8 slices thick cut peppered bacon, cut in halves
3 ribs celery, diced
1 c. shredded carrot
2 Tblsp. chopped garlic in a jar
5 Tblsp. butter
2 Tblsp. olive oil
1 1/2 lb. ground beef
16 oz. spicy pork sausage
3 links chicken, mozarella & basil sausage, sliced thin
2 c. water
2 (10 oz) cans beef consomme
1 bunch fresh basil, rough chopped
1/2 a large sprig fresh rosemary, leaves pulled from stalk
2 (28 oz) cans crushed tomatoes w/basil
2 Tblsp. dried oregano
1 tsp. salt
1/2 tsp. gound black pepper
1 1/2 tsp. McCormick five pepper spice
1 Tblsp. Italian seasoning
1/2 tsp. dried Tuscan herb seasoning (bought in bulk from Central Market)
1 tsp. crushed sundried tomatoes
2 c. milk
2 lbs. cooked rigatoni pasta
In a large pot, heat butter & olive oil over medium heat. Add onion, celery, carrot, garlic, and bacon. Cook until onions are translucent.
Remove bacon and cut fatty pieces from the meat. Using kitchen shears, cut bacon into small pieces & return back to vegetable mixture.
Stir in ground beef, pork sausage & chicken sausage & cook until meat is no longer pink.
 Add in beef consomme and water. Bring to a boil and let mixture cook down until liquid is reduced by 1/3.
Roughly chop fresh basil & rosemary. Add to simmering pot and let cook.
Add in remaining dried seasonings and tomatoes. Stir to mix well.
Bring to a boil. Reduce heat and allow to simmer on low for 2 1/2 - 3 hours; stirring often to prevent sticking. 

About an hour and a half into cooking time, stir in milk. Let mixture continue to simmer remaining cooking time. Sauce will thicken as it continues to simmer. 

Serve with cooked rigatoni or other pasta of your choice. 
Goes great with Italian monkey bread

Click HERE for printable recipe. 

No comments: