Pasta alla Alexia
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- ⅓ yellow onion (diced)
- 1⅓ garlic cloves (minced)
- olive oil
Over medium heat, in a large sauce pan, heat olive oil. When oil is hot, add onion and garlic.
- ⅔ carrot (diced)
- 1 celery ribs (diced)
Once onions begin turning translucent, add carrots and celery. Sauté for about 5 minutes.
- ⅓ lb ground beef
- 1 spicy Italian sausages
Add your meat. Mix in ground beef and spicy Italian sausage (if your sausage is in its casing, squeeze it out)
Cook your meat. Stir and break down your meat until it is browned.
- ⅓ cup dry red wine
Add wine and cook for about 5 minutes until liquid has begun to reduce.
- 9⅓ oz canned crushed tomatoes
- 5 oz canned tomato sauce
- ⅔ tbsp tomato paste
Add crushed tomatoes, tomato sauce and tomato paste. Stir until sauce is bubbling.
- ⅓ tsp dried thyme
- ⅓ tsp dried oregano
- ⅓ tsp Italian seasoning
- salt and pepper
Season sauce to taste
Once sauce is boiling, reduce to low heat and let simmer for about an hour and a half. Simmer uncovered until sauce is desired thickness
- ⅓ cup grated Parmesan cheese
- ⅛ cup heavy whipping cream
- ⅔ tbsp butter
- 1 tbsp fresh minced parsley
30 minutes before serving, add cheese, cream, butter and parsley. Allow to continue simmering.
Serve over pasta and enjoy! (Sauce can be frozen and saved for later!)
Enjoy your meal!