Recipe: Delicious Lee's Ever-Changing Pasta Sauce

Lee's Ever-Changing Pasta Sauce.

You can cook Lee's Ever-Changing Pasta Sauce using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Lee's Ever-Changing Pasta Sauce

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

Lee's Ever-Changing Pasta Sauce instructions

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..