Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, lee's ever-changing pasta sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Lee is a former press agent and San Francisco press agent and historian. He eats out a lot and spent many Sunday afternoons gathering the best ingredients to make his own tomato sauce for pasta. He tried Tim's "I MADE SAUCE" and he was sold.
Lee's Ever-Changing Pasta Sauce is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Lee's Ever-Changing Pasta Sauce is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook lee's ever-changing pasta sauce using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lee's Ever-Changing Pasta Sauce:
- Get 2 lb ground beef
- Make ready 1/2 lb mild Italian sausage, bulk
- Make ready 2 tbsp butter
- Take 1 1/2 large onions - any kind you like
- Make ready 1 each green and yellow bell pepper
- Prepare 1 dozen chopped mushrooms
- Get 5 clove fresh garlic, crushed
- Get 2 can crushed tomato
- Make ready 1 can tomato paste
- Take 1 can sliced or crushed black olives
- Make ready 1/2 can stuffed green olives, halved
- Take 2 dash red chili flakes
- Get 1 water
- Prepare 2 dash black pepper
- Take 2 dash salt
Dust pan very lightly with cooking spray. Taste the difference with Homemade Spaghetti Sauce from Delish.com. If Julia Child taught America how to roast chicken, Marcella Hazan taught us how to make good pasta. There are so many ways to combine chicken and pasta.
Steps to make Lee's Ever-Changing Pasta Sauce:
- 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
- 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.
- 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.
- 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.
- 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.
One of my most favorite recipes ever is sun-dried tomato chicken pasta. I am also partial to chicken and bacon pasta with tomatoes and. Try our speedy pasta ideas for the whole family, from creamy leek or spicy prawn linguine to the best carbonara using storecupboard ingredients. This quick and easy linguine with prawn butter sauce is creamy, rich and full of flavour. A big pot of tomato sauce creates a range of meal possibilities.
So that is going to wrap this up for this exceptional food lee's ever-changing pasta sauce recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
