This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well. —John Pittman, Northampton, Pennsylvania
Pasta Napolitana
Pasta Napolitana
Prep Time
30 min
Cook Time
120 min
Yield
8 servings
Ingredients
- 8 bacon strips
- 1 pound ground beef
- 1 pound bulk Italian sausage
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 can (6 ounces) tomato paste
- 1 jar (24 ounces) marinara sauce
- 1 can (14-1/2 ounces) chicken broth
- 1/2 cup dry red wine
- 1 can (8 ounces) mushroom stems and pieces
- 1/3 cup pepperoni, chopped
- 1 tablespoon sugar
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 teaspoons dried parsley flakes
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried marjoram
- 1 teaspoon rubbed sage
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1 teaspoon Worcestershire sauce
- Hot cooked spaghetti
- Grated Parmesan cheese
Directions
- In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking meat into crumbles. Add onion; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 5 minutes. Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.
Nutrition Facts
1 serving: 427 calories, 28g fat (9g saturated fat), 82mg cholesterol, 1591mg sodium, 19g carbohydrate (10g sugars, 4g fiber), 24g protein.
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