Sicilian Pasta Sauce
Recipe type: sauce
  • 1 pound mild Italian sausage with fennel
  • 2 tablespoons olive oil
  • ½ pound lean ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 4 cups canned plum tomatoes with juices
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 pound rigatoni
  • ½ cup grated Romano cheese
  1. Remove & discard casing from sausage.
  2. Warm the olive oil for one minute in a large saute pan set over medium-high heat.
  3. Add the sausage (breaking it up with a fork or spoon) and the ground beef.
  4. Cook & stir for 6 to 8 minutes until the meats are no longer pink.
  5. Add the onion, garlic, tomatoes, tomato paste, basil, oregano and pepper flakes.
  6. Bring the sauce to a gentle boil.
  7. Turn down the heat and simmer the sauce for an hour or more until it has reduced, stirring occasionally.
  8. Cook the pasta in plenty of boiling water 9that has been salted) until al dente (about 14 minutes for large rigatoni).
  9. Drain well.
  10. Divide the pasta among six heated pasta bowls.
  11. Spoon some of the sauce over each portion.
  12. Sprinkle a portion of the romano cheese over each serving.
  13. Chef's notes: sauce can be made ahead. Cool slightly before covering and refrigerating Cooled sauce ma then be used on pizza. Spread a small amount of the sauce over a pizza shell. Top with grated romano or a blend of mozzarella and provolone. Bake as you would any other pizza.
Recipe by Pizza Today at