I got this recipe from a co-worker who was heating her lunch at work. I commented on how lovely the fragrance was in the room, and added that it reminded me of a hearty spaghetti sauce. Annie said, “It’s my housewife spaghetti sauce that I’ve perfected over the years!” She asked me if I wanted to try some, and of course, I couldn’t resist. The dark and plummy red sauce was thick and coated the strands of spaghetti, lightly sprinkled with parmesan cheese, and dotted with raisin looking black olives! One bite–and I could only beg for the recipe…

The recipe is as follows:

INGREDIENTS:

1 lbs of ground beef 85%/15 %

2 spicy Italian sausages

3 tablespoons of Olive oil

3 cloves of garlic

6 Roma tomatoes

2 cups of your favorite Tomato/Spaghetti sauce

1/2 medium yellow onion and 1/2 diced onion

1 teaspoon of Oregano

1/2 to 1 teaspoon of red chili pepper flakes

3 cups of Red wine blend or Zinfandel

1/2 cup of freshly grated Parmigiano Reggiano

Optional: 1/4 cup of dry-cured black olives

PREPARATION:

• Heat a dutch oven pot under medium-high heat. Sauté the garlic and diced onion in 2 tbsps. of olive oil for about 2 minutes. Add the ground beef and stir fry until the meat cooks through. Remove and set aside in a bowl.
• 
• Return the pot under medium-high heat and stir in cut sausages, fry until brown on both sides, about 2-3 minutes. Set aside in the same bowl with the ground beef.
  • 
• Add about a tablespoon of olive oil into the pot and sauté the tomatoes with half of the yellow onion and red pepper flakes. Once tomatoes soften, add the tomato/spaghetti sauce of choice—season with the oregano, salt, and pepper.
• 

• Add the meat and sausage to the tomato sauce and add 1 cup of the wine. Let it simmer under low heat for 30 minutes. Add another cup of wine and let it simmer for another 30 minutes. If using black olives, add them in now.
• 
• Heat the oven to 275 degrees. Remove the Arrabbiata meat sauce from the stove and add the remaining cup of red wine. Place in the oven and cook for another hour.
• Serve with Penne or Spaghetti pasta. Garnish with Parmigiano Reggiano!