Hearty Meat and Tomato Pasta

Two kinds of meat give this traditional sauce a deep flavor. Rice pasta soaks up the sauce for a non-traditional, gluten free treat.

Yield

6 servings (10 cups sauce)

Time

30 minutes to assemble
1 hour to cook
Total time: 1 1/2 hours

Ingredients

1-16 oz box Notta Pasta Spaghetti
2 tablespoons olive oil, plus a bit for pasta
1 lb hot Italian sausage, sliced
1 lb London broil, cut into small pieces
Salt and fresh cracked pepper
2 tablespoons minced garlic
1 tablespoon Italian seasoning*
1-28 oz can whole, peeled Italian tomatoes
1-26 oz jar favorite Italian pasta sauce
1/2 cup chopped Italian parsley (flat leaf), divided
*1 teaspoon dried oregano and 2 teaspoons dried basil can be substituted for Italian seasonings.
Optional: grated Parmesan cheese

Directions

1.	Heat oil in a large skillet over a medium high heat. Add sausage and cook until well browned. Remove from pan.
2.	In skillet drippings, add beef and brown. Season with salt and pepper. Cook beef in two batches (if skillet is too small) so it will brown and not steam.
3.	Add garlic to beef and cook until golden. Add reserved sausage. Sprinkle with Italian seasonings and stirring, cook 1 minute or until fragrant.
4.	Crush tomatoes with hands and add to skillet. Pour in sauce and add 1/4 cup of the parsley. Stirring occasionally, simmer for 1 hour, re-season with salt and pepper if needed. Add remaining 1/4 cup parsley before serving.
5.	Cook Notta Pasta according to box directions. Toss drained pasta with a bit of olive oil. Pour sauce over pasta and serve. Sprinkle with Parmesan if desired.

In this recipe