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Michael's Homemade Pasta Sauce
Courtesy of Michael Pozzan Winery

This recipe has been handed down from generation to generation. It was originally my great grandmothers, but everybody in the family has added their own twist to it over the years. I hope you enjoy my version!

  • '/2 lb. ground beef or ground veal 
  • '/2 lb. Italian sausage, casings removed 
  • 1/3 cup olive oil 
  • 1 large onion, chopped 
  • 1 carrot, chopped 
  • 5 cloves garlic, peeled and minced 
  • 1/4 cup loosely packed parsley, chopped 
  • 3/4 cup Michael Pozzan Sangiovese 
  • 1/2 ounce of dry porcini mushrooms soaked in 3/4 cup warm water and chopped 
  • 2-16oz cans of Italian stewed tomatoes, chopped 
  • 2-15oz cans of tomato sauce 1-6oz can of tomato paste 
  • 1-15oz can of chicken stock A small pinch of sugar 
  • 1 tsp. of Italian seasoning Salt and pepper to taste 
  • 1/2 lb. of fresh mushrooms (optional) 
  • 1 /3 cup chopped fresh basil

Sauté first 7 ingredients for 15 minutes over medium heat. Be careful not to let the meat and vegetables stick to the bottom of the pot. Add the wine, all of the tomatoes, and the chicken stock. Simmer for 15 minutes. Add the remainder of the ingredients, cover pot, and cook on low for 20 minutes while stirring frequently. Uncover pot and continue to simmer sauce for 2 to 3 hours. During the first hour you might have to add some water if it becomes too thick. Do not add water toward the end of cooking because you will end up with watery pasta sauce.

The sauce is better the next day. It will keep in the refrigerator for 5 days and then should be frozen. Enjoy!

Check out Michael Pozzan Winery

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