Lee's Ever-Changing Pasta Sauce. Lee's Ever-Changing Pasta Sauce I love making pasta sauce. Italian is one of my favorite foods to cook. The beauty of frozen beef is that it works well in any tomato-based sauce: just bring the sauce to a simmer, add the frozen beef and cook until it looks like the sauce in Matty's Instagram story.

While the pasta cooks, make the sauce. In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. You can cook Lee's Ever-Changing Pasta Sauce using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Lee's Ever-Changing Pasta Sauce

1. It's 2 lb of ground beef.
2. Prepare 1/2 lb of mild Italian sausage, bulk.
3. Prepare 2 tbsp of butter.
4. You need 1 1/2 large of onions - any kind you like.
5. Prepare 1 each of green and yellow bell pepper.
6. Prepare 1 dozen of chopped mushrooms.
7. Prepare 5 clove of fresh garlic, crushed.
8. Prepare 2 can of crushed tomato.
9. You need 1 can of tomato paste.
10. Prepare 1 can of sliced or crushed black olives.
11. Prepare 1/2 can of stuffed green olives, halved.
12. Prepare 2 dash of red chili flakes.
13. You need 1 of water.
14. You need 2 dash of black pepper.
15. Prepare 2 dash of salt.

Add ½ cup pasta water and bring to a low simmer. Sandra Lee's Make-Ahead Meaty Spaghetti Sauce Sandra Lee.. It may not taste fine to drink, but it works wonders for food, making this spaghetti sauce rich in color and flavor. Complete with pieces of tender roasted salmon, bright peas, pasta and a lemony caper sauce, Jeff Mauro's fuss-free pasta is an all-in-one meal.

Lee's Ever-Changing Pasta Sauce step by step

1. Brown the ground beef and sausage in a skillet with the butter, 1/2 onion, 2 cloves of the garlic, small can of black olives (include juice), 1/2 can of stuffed green olives (discard juice) and a dash each of salt, black pepper and chili flakes.
2. Pour the crushed tomatoes and tomato paste into a large sauce pan, add the other three cloves of garlic and dashes each of the salt, pepper and chili flakes..
3. Pour everything in the skillet into the tomato-filled sauce pan and simmer for up to three hours, stirring often and occasionally adding a cup of water so that it doesn't thicken too much. Thirty minutes before you decide that it's ready, mutilate the fresh vegetables and add them to the red heaven in the sauce pan..
4. Cook up your favorite pasta, pour sauce over it and enjoy. You might consider using a plate, rather than eating it straight out of the pan like a bachelor..
5. This is a very thick pasta sauce - the only kind that should exist, in my opinion. I've made it many times over the years, and each time I make it I change something - this time, I added the green olives (mostly because they were in the fridge and needed to be used before they expired). Believe it or not, this recipe began about twenty years ago, with a jar of sauce, ground beef and an onion all cooked together and then poured over Ramen noodles, but this particular iteration represents my most recent attempt at improvement, and anyone who got any away from me was very pleased with the result..

Get the Recipe: Salmon and Veggie Linguini - "Sal. Dust the noodles with more flour, then scatter on a parchment-lined baking sheet. Heat a large skillet over medium. A-spaghetti without a-cheese is like a-kiss without a-squeeze! An Italian waiter at Sardi's in New York City said that to me when I was a little girl.