Yield: 8 servings
|2 tablespoons||Olive oil|
|1 \N||Green pepper, chopped|
|1 pounds||Fresh mushrooms|
|1 pounds||Italian sausage|
|2 \N||(6 oz.) cans tomato paste|
|4 \N||Cloves garlic, minced|
|1 small||White onion, chopped|
|1 pounds||Ground beef|
|1 quart||Can tomatoes|
|2 tablespoons||Parsley, minced|
|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