Ingredients and Recipe
Conchiglie Pasta with Homemade Meat Sauce
- Chefs Knife
- Measuring Spoons
- Measuring Cups
- Mixing Bowl
- Can Opener
- Large Saute Pan
- Wooden Spoon
- Large Pot
- Serving Spoon
For the Italian Seasoning (alternatively you use an Italian spice blend, which can be found at your local grocery store)
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1½ tsp dried rosemary
- 1½ tsp dried thyme
- 1½ tsp red chili flakes
- ½ tsp garlic powder
For the Meat Sauce (makes about 8 cups)
- 2 lbs ground Italian sausage alternatively, you can use sausage in casing and remove the casing with a knife
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 2 tbsp sugar
- 1½ tsp dried basil
- 1 tsp Italian seasoning from above
- 1 tsp fennel seeds this is a key ingredient – so good!
- 1 bay leaf
- 1 tsp kosher salt
- ½ tsp black pepper
For the Pasta
- 1 lb conchiglie pasta or other dried pasta, like penne or fusilli
- ½ cup Parmesan
- fresh basil
For the Italian Seasoning
- Combine all ingredients in a small mixing bowl.
- Transfer to an air tight container and store in a cool dark place for up to 6 months. You can use this for future sauces, garlic butter, meatballs and more.
For the Meat Sauce
- In a large sauté pan over medium-high heat, add sausage and onion and cook until mostly browned, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
- Make a well in the pan and add the tomato paste, cooking for 2-3 minutes until it turns to a darker shade of red, then incorporate with the other ingredients in the pan.
- Stir in crushed tomatoes, tomato sauce, sugar, basil, Italian seasoning, fennel seeds and bay leaf. Turn heat to low and simmer, uncovered, for at least 30 minutes, stirring occasionally. Season to taste with salt and pepper.
For the Pasta
- While the meat sauce is simmering, bring a large pot of salted water to a boil and add the pasta when there is about 10 minutes left on the cook time for the sauce. Cook for about 8-10 minutes (or according to package instructions), until al dente.
- Drain the pasta and add it to the sauté pan with the meat sauce. Cook for another 1-2 minutes, stirring to incorporate the pasta with the sauce, and serve immediately. Top with Parmesan and basil as desired.
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