Pasquale’s Three-Meat Sauce

Pasquale's Three-Meat Sauce
Recipe type: sauce
  • 3 tablespoons olive oil
  • ½ pound pepperoni, coarsely chopped
  • 2 cloves garlic, crushed
  • 1 cup chopped yellow onion
  • ½ cup dry red wine
  • ¾ pound ground chuck
  • ½ pound Fontanini Mama Ranne meatballs, sliced
  • 8 cups tomato puree or all-purpose ground tomatoes
  • 1 tablespoon oregano, crumbled
  • 1 tablespoon basil, crumbled
  • Salt and freshly ground pepper, to taste
  1. In a large pot, warm the olive oil over medium-high heat for 1 minute.
  2. Add the pepperoni.
  3. Saute until the pepperoni starts to release some of its fat (about 2 minutes).
  4. Add the garlic and onion and saute for 1 minute more.
  5. Turn the heat to high. Add the wine.
  6. Cook off the wine (about 2 minutes).
  7. Add the ground chuck and Italian sausage.
  8. Cook and stir until the chuck and the sausage is cooked through (no pink showing on either meat).
  9. Add the tomatoes, oregano and basil.
  10. Turn the heat to low and let the sauce simmer gently for a minimum of 1 hour.
  11. Add the salt and pepper.
  12. The sauce can be used at once or cooled down and refrigerated.
  13. Recipe can be scaled up in direct proportion.