Subj:  Marvelous Pasta Sauce


Authentic Italian Spaghetti
copyright 1988, Liz Waters

1 small bottle Extra Virgin Olive Oil
3 medium-sized onions
2 small green peppers
12 small links Sweet Italian Sausage
1 small can sliced mushrooms
2 lbs. extra lean ground beef
1 large can Imported Italian Plum Tomatoes with sweet 
basil leaf
2 6 oz. cans Imported Italian Tomato Paste with sweet 
basil leaf
1 cup red wine (Chianti is best)
1 tbsp. sugar
1 tsp. garlic salt
2 tbsp. dried oregano (5 tbsp. fresh)
2 tbsp. dried sweet basil leaf (5 tbsp. fresh)
1 cup soft bread crumbs
1 cup grated Parmesan Cheese
salt and freshly ground black pepper to taste

Dice onions and peppers and saute' in a large dutch 
oven with garlic salt. Cover, and
cook until tender. Add tomatoes, tomato paste, mushrooms, 
and 1/2 lb. ground beef,
crumbled, wine, sugar, salt and pepper. Meanwhile, brown 
Italian sausages (I stick holes
in them with a fork and put them in a round glass pie 
pan in the microwave for 6
minutes, covered with wax paper) and drain. Add to dutch 
oven. Mix remaining 1 1/2
lb. ground beef with the bread crumbs, the Parmesan 
Cheese and the following:

1/2 tsp. garlic salt
1/2 tbsp. dried oregano (2 tbsp. fresh)
1/2 tbsp. dried sweet basil leaf (2 tbsp. fresh)
1 egg
salt and pepper to taste

Form into balls about 1" in diameter and add to 
dutch oven. Simmer gently, covered,
for 4-5 hours, draining grease as it appears, and stirring 
occasionally. **

** to shorten cooking time significantly, add a jar 
of canned spaghetti sauce with
mushrooms after 2 hours, cook for an additional 30 minutes 
and serve.

Best with Spaghetti, Spaghettini, Vermicelli, or Capellini. 
Serve a green salad and
freshly baked French bread, and a Riserva bottle of 
Chianti Classico.

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