Yield: 8 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 \N | Green pepper, chopped |
1 pounds | Fresh mushrooms |
1 pounds | Italian sausage |
2 \N | (6 oz.) cans tomato paste |
1 teaspoon | Oregano |
1 teaspoon | Pepper |
4 \N | 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