Simmering sauce: Pasta can be dressed up with this family favorite

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Editor’s note: The Daily Reporter is featuring local recipes and the stories behind them. Here, Cumberland resident Linda Brooks shares a recipe for meat sauce for pasta, which she modified from a different recipe.

“This sauce is a family and company favorite,” Brooks writes. “I often make a batch and freeze portions.”

Meat sauce for pasta

1 pound bulk Italian sausage

1 pound ground beef

1 large onion, chopped

2 cans (15 ounces each) tomato sauce

2 cans (14 ½ ounces each) diced tomatoes, undrained

2 cans (4 ounces each) mushroom stems and pieces, drained

1/4 cup dried parsley

2 teaspoons garlic salt

1 teaspoon dried oregano

½ teaspoon each: dried basil, chili powder and pepper

2 bay leaves

Hot cooked pasta

In a Dutch oven or large skillet, cook meat and onion over medium heat until meat is no longer pink; drain. Add tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally.

Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay leaves.

Linda Brooks   Submitted photo

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