Yield: 12 Servings
Measure | Ingredient |
---|---|
1 pounds | Italian sausage |
1 pounds | Ground beef |
1 \N | Large onion; chopped |
12 ounces | Tomato paste |
3 cans | (28 oz) crushed tomatoes |
2 cups | Water |
4 \N | Garlic cloves; minced |
4 \N | Bay leaves |
1 tablespoon | Sugar |
4 teaspoons | Basil |
2 teaspoons | Oregano |
4 tablespoons | Fresh parsely |
2 teaspoons | Salt |
Remove sausage meat from casings and crumble into a skillet. Saute, add onions, garlic & beef, and continue cooking until the meat is no longer pink. Drain any excess fat. Press the crushed tomatoes through a sieve to remove skins and seeds. Add remaining ingredients and simmer for two hours, stirring occasionally. Yield: 12 cups sauce. Prep time: 25 minutes. Cook time: 2 hours.
Recipe by: Lynn Nelson (Busy Cooks: ) Posted to TNT Recipes Digest by Lynn Nelson <lynnn@...> on Feb 14, 1998