A hearty, delicious, and versatile pasta sauce. You can leave out all the optional ingredients or only add some in any combination and it will always turn out tasty. Makes enough sauce to serve 8-10 portions of pasta.
1½lbsground meatbeef and/or pork, lean to extra lean
¼lbbulk sausagepreferred style (optional)
1onionmedium, diced fine
½cupfresh mushroomssliced or diced (optional)
2Tbell pepperred, yellow, or orange, diced very fine (optional)
2cans tomato sauce15oz
1can diced or crushed tomatoes15oz, plain or with onions and peppers
1tspFrank's Hot Sauce(optional)
½cupblack olivesslided or diced (optional)
½tspsaltor to taste
In extra large pan on medium-high heat start browning the ground beef and/or pork, and sausage (if using). Add onions, garlic, mushrooms (if using), and pepper (if using), while the meat is still pink, about half cooked. Finish browning the meat, using your utensil to break it up into very small pieces, until the onions are translucent and starting to brown. Drain any excess oil as desired.
Let simmer for at least 30 minutes; the longer the better.
Instant Pot Instructions: Use the Saute setting for step 1, then add all the rest of the ingredients, stir completely, and pressure cook on high for 15 minutes. Can use the Keep Warm setting all day if needed.Will be more watery with this method.I've never gotten a burn error, but if you run into it, add ½ cup water and stir well before trying again.
To serve, spoon over or mix into bowl of, cooked noodles and serve with Parmesan cheese. My family enjoys shredded cheddar and/or mozzarella on their pasta, too.For best results (for the sauce to stick to the noodles), cook the noodles in pure water, in a pot large enough that the noodles can move around, without any salt or oil added. Cook to desired tenderness, and drain well, don't rinse unless necessary.