PASTA NAPOLITANA

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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

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 25

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

Steps:

  • 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 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 : Calories 427 calories, Fat 28g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 1591mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein.

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