The first time I prepared this dish I was 12 years old. Over the years it has morphed, but it is still a favorite. I love to spend a relaxing afternoon preparing the sauce… it brings back so many memories from so many years! This recipe isn’t written down anywhere, so my ingredient amounts are from memory. If you like more of this or that, go for it!
Brown the pork and ground beef. When still pink, drain grease then add garlic and onion. Simmer a couple of minutes to soften garlic and onion. Add red wine and bring to a slight boil. Add all tomatoes, tomato paste, oregano, bay leaves,thyme, olives and basil. I usually do this slowly to let each ingredient have a ‘moment’ with the sauce, but if you’re in a rush, throw them all in. Let the sauce simmer on low for a good hour covered. Check your seasoning… add salt and pepper (if you like your sauce a little sweet, add a teaspoon of sugar). Check every so often and stir.
Cook pasta according to directions… drain. Put half cooked pasta in a casserole dish. Next, layer half the mozzarella, then half the cheddar. Spoon half the sauce mixture over the cheeses then put the other half the pasta on top of the sauce. Finish by sprinkling the rest of the cheeses on top. Bake at 325 degrees for about 30 minutes or until cheese is melting and casserole is bubbling.
Peppoli Chianti Classico or Banfi Chianti Classico.
- 1/2 lb Ground beef
- 1/2 lb Ground pork
- 1/2 c Dry red wine
- 2 Bay leaves
- 1 Large onion, chopped
- 1 28 oz can of roasted tomatoes
- 1 6 oz can of tomato paste
- 1/2 c Green olives, sliced
- 1 t Fresh oregano
- 1 t Fresh thyme
- 2 T Fresh chopped basil or 6-8 whole leaves
- 1 box Spaghetti noodles
- 1 c Mozarella cheese, grated
- 1 c Cheddar cheese, grated
- Several fresh tomatoes chopped
- |Salt & pepper, to taste
- |Lots of chopped garlic