Pasta with Creole Daube Meat Sauce

Steeped in History and Flavor.

Much like the peasant, southern Provençal French stew using a beef roast seasoned with herbes de Provence, our southern Creole Daube sauce differs slightly with a influence dappling of Caribbean spices. Both the French Daube roast and our Daube Meat Sauce are cooked in a daubière (deep dish braising pan) or in my case, a medium dutch oven. All along the southern Gulf Coast states are many varying recipes for Creole Daube and I have already given you mine back in 2009.

Creole Daube: (pronounced like 'robe') A southern classic preparation of roast normally using a less expensive cut of beef and smothering it in a flavorful tomato sauce or as some say, gravy.

In the late 1800's, the Sicilian immigrants settled along our southern states, first in Louisianan before moving east toward what is now the Delta area of Alabama, and along the way they figured out the melding of their basic red pasta sauce with Creole Daube. There are several old recipes where the meat is shredded, blended into the sauce and served over pasta. This is another version, one where I substituted ground beef for the roast and added Italian sausage. Enjoy!

Pasta with Creole Daube Meat Sauce

serves 6 to 8

for the Creole Daube Sauce:

1 tablespoon bacon grease or butter
1 tablespoon olive oil
1 pound lean ground beef 85/15
1 pound Italian sausage links, sliced
2 large onions, chopped
1/2 cup chopped bell pepper
6 garlic toes (cloves), minced
1/2 cup diced celery
16 oz fresh mushrooms, sliced
1 -6 oz tomato paste
1 -15 oz tomato sauce
1 -16 oz diced tomatoes, with liguid
1 tablespoon beef bouillon granules or 3 cubes dissolved in the wine (warmed)
1/4 cup deep, dry red wine (burgundy)
1 teaspoon dried crushed oregano
2 teaspoons dried crushed thyme
1 tablespoon dried crushed basil
1/2 teaspoon chili powder
1/8 teaspoon ground marjoram
1/8 teaspoon ground cinnamon
2 large bay leaves
1/2 teaspoon sugar
1 teaspoon vinegar
salt and pepper to taste

to plate:

Hot cooked pasta (7 to 9 oz uncooked)
1/2 bunch green onions, thinly sliced - optional

In a large braising pan or medium stockpot, add bacon grease and olive oil.  Add ground beef and stir over medium high heat until brown. Add sausage and cook until the sausage changes color. Add the onions, bell pepper, garlic, celery and mushrooms. Reduce heat to medium and cook stirring until vegetables are tender.  Stir in tomato paste, tomato sauce and drained tomatoes. Mix well. Add wine and remaining ingredients stirring well. Cover and at simmer, reduce heat to low. Allow sauce to cook for 1 hour stirring occasionally.

Prepare fettuccine, spaghetti, linguine or your favorite pasta according to package directions. Serve sauce over pasta and top with a sprinkle of green onions if desired.