Pasta alla Alexia

Step 1/10

• 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.

Step 2/10

• ⅔ carrot (diced)
• 1 celery ribs (diced)

Once onions begin turning translucent, add carrots and celery. Sauté for about 5 minutes.

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• 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)

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Cook your meat. Stir and break down your meat until it is browned.

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• ⅓ cup dry red wine

Add wine and cook for about 5 minutes until liquid has begun to reduce.

Step 6/10

• 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.

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• ⅓ tsp dried thyme
• ⅓ tsp dried oregano
• ⅓ tsp Italian seasoning
• salt and pepper

Season sauce to taste

Step 8/10

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

Step 9/10

• 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.

Step 10/10

Serve over pasta and enjoy! (Sauce can be frozen and saved for later!)

Enjoy your meal!