Meat Sauce Tucci Recipe
Even james bond was not able to access this highly classified recipe of meat sauce tucci. Now I am outing it for all on the web. A delicious side dish, the meat sauce tucci completes your meal. When it comes to cooking I am my worst critic. Kindly comment and let me know how good or bad this meat sauce tucci is.
Summary
CourseSide Dish
Ingredients
1/2 pound bulk pork sausage
1/2 pound ground chuck
2 medium onions, finely chopped
2 large garlic cloves, minced or mashed
1/3 cup fresh parsley, chopped
1 ounce dried mushrooms; soaked, squeezed dry and finely chopped or 1/4 pound fresh mushrooms, thinly sliced
2 cans (8 oz.) tomato sauce
1 1/2 cups dry red wine
1 teaspoon salt
2 teaspoons coarsely ground black pepper
2 teaspoons sage
2 teaspoons poultry seasoning
2 teaspoons dried rosemary, crumbled
Directions
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.
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.
