Sausage & beef sauce with peppers & tomatoes.
Serves 6 as a starter, 4 as a main course.
1 hour 1 5 minutes.
2 tbsp olive oil 800 g/1 lb 12 oz canned.
4 bacon rashers, chopped chopped tomatoes.
1 onion, chopped finely 1 fresh bay leaf.
1 green pepper, seeded and 6 tbsp tomato puree.
Chopped finely 4 tbsp red wine or stock.
50 g/13A oz mushrooms, sliced thinly salt and pepper.
4 garlic cloves, sliced thinly 450 g/1 lb dried penne or rigatoni.
225 g/8 oz minced beef 6 fresh basil leaves, shredded.
225 g/8 oz coarse pork sausage,
Peeled and chopped freshly grated Parmesan, to serve.
Heat the oil in a large frying pan over a medium heat. Add the bacon and fry until lightly browned. Add the onion, green pepper, mushrooms and garlic. Gently fry for 5-7 minutes until soft.
Stir in the beef and sausage, then cook until browned.
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Add the tomatoes and bay leaf. Bring to the boil, then simmer over a medium-low heat for 1 hour. Stir in the tomato puree and wine. Season with salt and pepper. Simmer for a few minutes more.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.
Pour the sauce over the pasta and toss well to mix. Sprinkle with the basil and serve with Parmesan.