spaghetti sauce with vodka

12 Servings
White onions, peeled and chopped
Garlic cloves, chopped
2 tablespoons Olive oil, or as needed
  Salt to taste
  Lots of freshly ground black pepper
¾ cup Vodka mixed with 1 tbsp. vinegar
2 pounds Lean ground beef
2 larges Cans whole tomatoes
  Basil (fresh or dried) to taste
1 pounds Mushrooms, cleaned & sliced
To 8 oz. jar (plus juices from jar), pimiento-stuffed green olives, sliced
  Chopped fresh Italian parsley

Saute the onions and garlic in olive oil until limp, about 10 minutes.

While the onions are cooking,season them with salt and a generous amount of pepper, and add the vodka mixture in 3 additions, letting it reduce to a glaze after each addition. Add the beef to the onion mixture and saute until browned.

Puree (or crush) the tomatoes and their juices and add to the beef mixture, along with basil, mushrooms, olives and their juices, and parsley. Simmer for 2 to 3 hours, stirring occasionally. Taste before serving. The sauce should be on the salty side. Yield 12 to 13 cups; Serves 12 Typed in MMFormat by cjhartlin@... Source: Cookbook Digest March/April 98

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