Yield: 1 Servings
|\N 1||tin tomatoes|
|\N 6||slices pepperoni|
|\N 4||slices salami|
|\N 2||parts marjoram|
|\N 1||part rosemary|
|\N 3||parts basil|
|\N 2||cloves of garlic a little smoked ham, peppers, mushrooms and|
½ large carrot 1-2 medium onions 1 lb mince
½ tin tomato puree
½ teaspoon black pepper 1 teaspoon parmesan (or to taste) pickled onions to taste splash of red wine Chop and fry onions, mince and garlic. Add everything else except the peppers and wine when the mince is browned.
Keep adding the herbs until the mixture just begins to taste herby. Add peppers about 5 minutes before serving, and wine at the last minute, Serve with any pasta.
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 17, 1998