515759 italian spaghetti sauce
8 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Green pepper, chopped | |
| 1 | pounds | Fresh mushrooms |
| 1 | pounds | Italian sausage |
| 2 | (6 oz.) cans tomato paste | |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Pepper |
| 4 | Cloves garlic, minced | |
| 1 | small | White onion, chopped |
| 1 | pounds | Ground beef |
| 1 | quart | Can tomatoes |
| 2 | tablespoons | Parsley, minced |
| 1 | teaspoon | Salt |
| ¾ | cup | Red cooking wine |
Heat oil in heavy skillet and in it cook garlic, green pepper, onion and mushrooms until tender. Cook sausage meat until lightly browned, breaking it up with a fork. Drain. Add ground meat and sausage meat to vegetable mixture, cooking meat until it is no longer pink. Blend in the remaining ingredients and simmer for about 2 hours. Serves 8.
Can use 2 pounds ground beef instead of using Italian sausage.
Submitted By BARRY WEINSTEIN On 03-18-95