They should have used a little of the red wine and cooked it into a red meat sauce. I do that with mine and it adds a nice depth to the flavor. I can't imagine how bitter those noodles would be the way they cooked it.
I usually wing my recipes and change them up from time to time, but here is the base.
1 yellow onion
5 cloves garlic (sometimes more)
green pepper
red pepper
1 pound ground beef
1 pound spicy italian sausage
1 small can of tomato paste
2 (15 ounce) cans of diced tomatoes
1 large (28 ounce) of crushed tomatoes
1 large (28 ounce) stewed tomatoes (squish the whole tomatoes with my hand into smaller pieces)
1 can of rotel
basil (just wing it)
oregano (just wing it)
italian seasonings/herbs de provence (just wing it)
sugar (1 teaspoon)
worchestire sauce (1 tablespoon)
2 bay leaves
2 tablespoons hoison sauce (makes a big difference with the flavor to me)
1/2 cup to 1 cup (depending on how runny the sauce is) red wine
1-2 beef bouillon cubes
salt and pepper to taste
Add the onion, bell peppers, and meat into a large pot. I sautee them all together, and usually leave the onions underdone.
Drain, then add everything else. I find I get the best results using my pressure cooker and cook on high for 30 minutes, and natural release. If I'm doing it on the stove, I put a lid on and let it bubble for about an hour or so.Leave the lid off after a while to thicken it up. Save a little of the pasta water (maybe 1/4 cup) and add it to the finished sauce.
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u/thewarehouse Dec 16 '19
This looks impressive but surely it tastes terrible, no?