This is a very robust and hearty beef and pork pasta sauce with lots of mushrooms. Serve over your favourite pasta with Parmesan cheese.
Simply terrific!! I'm from a long line of great Italian cooks, but I haven't been one of them. My sauce was never as good as "the grandmas", but since I tried this recipe, thats all changed, everyone loves it, (including grandma)now I get to make the sauce every Sunday. Only change I made was I use 2 cups of red wine instead of 3. I used a Cabernet Sauvignon. - 24 Aug 2003 (Review from Allrecipes USA and Canada)
I give this one a five after I made some changes. I liked how the seasonings were in this, unique and fresh, I left out the rosemary and added fresh basil although I made sure not to add more basil than I did oregano. My sauce was a bit salty, so I added probaby 4-5 tsps of sugar, I think the saltiness comes from canned tomato. In the future I may use a can of crushed tomato which I think would create a consistency I prefer. For heat I added some sliced up italian sausage which I added raw to the sauce and let cook along with a little crushed red pepper. I used two cups of red wine, that was plenty. Simmer it an hour at night, and then leave it over night to simmer another few hours the next day. Went great over Rigatoni. - 28 Jul 2006 (Review from Allrecipes USA and Canada)
My husband and I thought this recipe was good. Very meaty and thick! One word of caution, if you don't like the smell and flavor of red wine it's not for you. Even after being fully cooked down and 3 full days of the flavors blending the wine taste and smell was still strong with your first few bites. (until you get used to it again) We only made it once so it's possible that a wine less body would be al that is needed. Thanks for giving us this new recipe to try. - 11 Jul 2000 (Review from Allrecipes USA and Canada)