- 4
Ingredients
- 1 pound ground strip steak
- 1 pound of italian sausage
- 1 onion diced
- 2 cloves garlic sliced
- 1 pound of assorted mushrooms
- 4 Tablespoons of capers
- 1 roasted pepper sliced
- Kalamata olives sliced
- 3/4 teaspoon dried hot red pepper flakes, or to taste
- 1/2 cup grated Parmesan
- 1/2 cup basil leaves, shredded
- 1 jar of homemade sauce
- 4 servings of linguine (I used DeCio Pasta - Red Bell Pepper, Tomato Basil Garlic ,Tomato, Spinach, and Garlic
- http://www.deciopasta.com/) - optional
Preparation
Step 1
In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente.
In a saute pan add mushrooms in olive oil saute until they begin to release there juices.
In pan place sausage and cover with water. Boil for approximateley ten minutes. Releases the fat. Remove and slice diagonally.
In a large saute pan, heat oil. When almost smoking, add olives, roasted red peppers, capers and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add ground beef and brown. Add mushrooms. Add olive mixture. Add Sausage. Add tomatoe sauce and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.