My Favorite Go To Recipe

My Favorite Go To Recipe

My Favorite Go To Recipe

This is “My Favorite Go To Recipe”, you know the one that  you can make that always is perfect.  The one you can modify with ingredients you have on hand.  I made this recipe when we were on vacation and tired of eating out.  After all we were staying in a beautiful condo with great view why not kick back and enjoy a glass of wine and make a very simple but great tasting meal.  Please have fun with this recipe, change it up.  I have substituted veggies for the meat to make this a delicious vegetarian dish.  Let me know your version at Cooking Wine and Travel we are always looking for new ideas and twist on a old favorite of mine.  Buon Appetito!

Rotini De Sabatelli


1 ½ lb ground chuck

1 ½ lb hot Italian sausage (if using links remove casings)

3 jars of Classico Tomato & Basil sauce

¾ lb sliced mozzarella

¾ lb piece of mozzarella for shredding

1 box Rotini

8 porcini mushrooms (optional)

4 large cloves of garlic


  • Heat tomato sauce over low heat just to warm up.
  • In a skillet or pot cover bottom with olive oil and bring to medium heat start adding some of the ground chuck and some of the hot sausage sauté together until all meat is browned.  Also add salt and pepper during this browning process. As you brown batches of meat remove meat to a large pot so you can combine meat and sauce later.
  • Start cooking the pasta.
  • When the meat is done combine with enough sauce to cover meat this should look like a meat sauce for pasta.  Cook the meat and the sauce for 30 to 45 min.
  • In the pan that was used to cook the meat add more olive oil and sauté the garlic and mushrooms.  When done ~ 5 min combine with meat sauce.
  • When the pasta is done (remember not to over cook the pasta it will be baked later) use a large bowl and start combining the pasta with meat sauce.  I like this pasta and meat sauce to be juicy, so add some extra sauce that was not added to the meat.  Also add some shredded mozzarella and any other cheese like Pecorino Romano.
  • In a glass baking dish cover the bottom with a small amount of sauce and add the pasta meat and cheese sauce.  This usually fills 1 large and a small baking dish.  When cooled place in a refrigerator or freezer.  Before baking place slices of mozzarella on top and cover with aluminum foil, also bring to room temperature before baking.
  • Bake at 350 for 20 min or until sauce starts to bubble, remove foil for last 10 min or until cheese starts to brown

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