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PISGHETTI
SAUCE
Olive oil
2 onions, chopped
2 cloves garlic, minced
2 pounds lean ground beef
4 oz. mushrooms, sliced
1 can tomatoes (1 Ib. 12 oz.)
1 can tomato sauce (15 oz.)
1 green pepper, diced
1 bay leaf
Salt, pepper, oregano, basil
Dash cinnamon
1/2 Ib. hot or sweet Italian sausage, cut in pieces, fried until browned,
drain on paper towels
In a large heavy pot,
1. Saute onions and garlic in olive oil until golden with brown edges.
Add beef, breaking it up as you add it. Brown.
2. Add mushrooms and cook a little longer, stirring now and then.
3. Add tomatoes, tomato sauce, green pepper and seasonings. Bring to a
boil, then reduce heat to simmer.
4. Continue simmering for 2-3 hours
5. Serve very hot over cooked pasta or steamed broccoli.
Note: Sausage may be added the last hour or so. Also, I always tried
to make this sauce the day before using. By refrigerating it, it is easy
to lift off the fat that accumulates on the top. It develops more flavor
as it sits around.
6 servings plus
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