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Pasta Napolitana

This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well. —John Pittman, Northampton, Pennsylvania
  • Total Time
    Prep: 30 min. Cook: 2 hours
  • Makes
    8 servings


  • 8 bacon strips
  • 1 pound ground beef
  • 1 pound bulk Italian sausage
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 can (6 ounces) tomato paste
  • 1 jar (24 ounces) marinara sauce
  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 cup dry red wine
  • 1 can (8 ounces) mushroom stems and pieces
  • 1/3 cup pepperoni, chopped
  • 1 tablespoon sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried marjoram
  • 1 teaspoon rubbed sage
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1 teaspoon Worcestershire sauce
  • Hot cooked spaghetti
  • Grated Parmesan cheese


  • In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking into crumbles. Add onion; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 5 minutes.
    Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.
Nutrition Facts
1 serving: 427 calories, 28g fat (9g saturated fat), 82mg cholesterol, 1591mg sodium, 19g carbohydrate (10g sugars, 4g fiber), 24g protein.

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