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Meat Sauce Tucci Recipe
|Bulk pork sausage||1⁄2 Pound|
|Ground chuck||1⁄2 Pound|
|Onions||2 Medium, finely chopped|
|Garlic cloves||2 Large, minced or mashed|
|Fresh parsley||1⁄3 Cup (5.33 tbs), chopped|
|Dried mushrooms/1/4 pound fresh mushrooms, thinly sliced||1 Ounce, soaked, squeezed dry and finely chopped|
|Canned tomato sauce||16 Ounce (Two 8 Ounce Cans)|
|Dry red wine||1 1⁄2 Cup (24 tbs)|
|Coarsely ground black pepper||2 Teaspoon|
|Poultry seasoning||2 Teaspoon|
|Dried rosemary||2 Teaspoon, crumbled|
Serving size: Complete recipe
Calories 2286 Calories from Fat 975
% Daily Value*
Total Fat 108 g166.5%
Saturated Fat 43.5 g217.6%
Trans Fat 0 g
Cholesterol 370.9 mg
Sodium 5680.2 mg236.7%
Total Carbohydrates 164 g54.6%
Dietary Fiber 32.2 g128.9%
Sugars 45.1 g
Protein 88 g176.8%
Vitamin A 108.7% Vitamin C 186.6%
Calcium 75.7% Iron 138.8%
*Based on a 2000 Calorie diet
Add onions, and saute until limp.
Add garlic, parsley and mushrooms, and stir to coat with meat drippings.
Stir in remaining ingredients.
Cover loosely, and simmer, stirring occasionally, about 2 hours.
The recipe makes about 1 1/2 quarts, enough for 4 generous helpings.
For late suppers alter performances at the Metropolitan Opera, I enjoy eating and serving this piquant sauce to friends and colleagues who drop in casually.
Equally good over lasagne, manicotti or ravioli, the sauce is simple to make and can be frozen, together with pasta, until needed.
It should be served with a leafy salad dressed with oil and fresh lemon juice, not vinegar.