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.