Meat Sauce Tucci Recipe




 Bulk pork sausage1⁄2 Pound
 Ground chuck1⁄2 Pound
 Onions2 Medium, finely chopped
 Garlic cloves2 Large, minced or mashed
 Fresh parsley1⁄3 Cup (5.33 tbs), chopped
 Dried mushrooms/1/4 pound fresh mushrooms, thinly sliced1 Ounce, soaked, squeezed dry and finely chopped
 Canned tomato sauce16 Ounce (Two 8 Ounce Cans)
 Dry red wine1 1⁄2 Cup (24 tbs)
 Salt1 Teaspoon
 Coarsely ground black pepper2 Teaspoon
 Sage2 Teaspoon
 Poultry seasoning2 Teaspoon
 Dried rosemary2 Teaspoon, crumbled

Nutrition Facts

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


In a large casserole, slowly brown sausage; add chuck and brown.
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.