Creamy Spaghetti Sauce

I have always loved marinara and alfredo sauce mixed together with my pasta.  Always.  I love how the cream-sauce cuts the acidity in the marinara and it doesn’t hurt that you are now eating a lovely pink-hued pasta dish.  I perfected my own spaghetti sauce recipe early in my college years and rarely measure anything anymore.  However, when I re-found Mel’s recipe for creamy spaghetti sauce, I knew my life would forever be changed.  The following is a mishmash of Mel’s recipe and my own college masterpiece.  I don’t love meaty sauce, and I tend to add a little bit of whatever veggies I happen to have in the fridge, feel free to tinker with quantities.  At any rate, I hope you enjoy it.

Creamy Spaghetti Sauce

Serves 4

16 oz. favorite pasta, cooked al dente

1/2 lb. ground beef or sausage
1/2 yellow onion, diced
3 cloves garlic, minced
1/2 cup fresh mushrooms, diced
1 section green bell pepper
1/2 small zucchini, diced
2 teaspoons salt
2 teaspoons fresh ground pepper (I always use more than this)
2 16 oz. cans of diced tomatoes
1 8 oz. can of tomato sauce
3 tablespoons brown sugar
1 tablespoon oregano
2 teaspoons basil
2 teaspoons rosemary
1/2 teaspoon Emeril’s Essence

Cream Sauce:
2 tablespoons butter
1 cup milk or cream
2 tablespoons flour
dash of salt
1/2 cup Romano cheese

In large skillet brown meat, then add onion, garlic and green pepper, saute until onion is translucent, about 5-7 minutes.  Add mushrooms, green pepper and zucchini, saute 2 minutes.  Add tomatoes, tomato sauce, sugar and spices.  Bring to a boil and simmer on low to reduce liquid.

Meanwhile melt butter in a small saucepan, add milk , flour and salt and cook on high, stirring constantly, until bubbles form and sauce starts to thicken, add cheese and remove from heat.  Stir to melt cheese.  Add cream mixture to marinara sauce and remove from heat.

Spoon sauce over pasta and top with Romano or Parmesan cheese.  Enjoy!