Yield: 1 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive Oil |
1 \N | Onion, chopped |
½ pounds | Italian Sausage, bulk |
1 pounds | Ground Beef, lean |
2 \N | Cans, (28 oz) Italian Tomatoes, drained and chopped |
1 \N | Can, (28 oz) Crushed Tomatoes |
1 \N | Can, (28 oz) Tomato Sauce |
1 \N | Can, (6 oz) Tomato Paste |
1 tablespoon | Anchovy Paste |
1 teaspoon | Basil |
1 teaspoon | Oregano |
1 teaspoon | Rosemary |
1 \N | Bay Leaf |
¼ teaspoon | Crushed Red Pepper |
¼ cup | Dry Red Wine |
4 \N | Garlic Cloves, minced or put through press |
½ teaspoon | Black Pepper |
1 teaspoon | Instant Beef Bouillon |
2 teaspoons | Sugar |
1 teaspoon | Brown Sugar |
2 tablespoons | Romano Cheese, finely grated |
\N \N | Pasta |
Saute onion in oil; add sausage and beef, a little at a time and cook over medium high heat until browned; drain and add to crock pot with all other ingredients except cheese; cover crock pot and cook on low 5 to 6 hours; just before serving add cheese and stir to mix; serve over your favorite pasta.
Posted to rec.food.recipes by "Andrew J. Eisenzimmer" <eisen008@...> on May 2, 1995.