| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | Large carrot 1-2 medium | |
| onions | ||
| 1 | lb | Mince |
| 1 | Tin tomatoes | |
| 1/2 | Tin tomato puree | |
| 6 | Slices pepperoni | |
| 4 | Slices salami | |
| 2 | Parts marjoram | |
| 1 | Part rosemary | |
| 3 | Parts basil | |
| 1/2 | Teaspoon black pepper 1 | |
| teaspoon parmesan or to | ||
| taste | ||
| 2 | Cloves of garlic a little | |
| smoked ham peppers | ||
| mushrooms and |
INSTRUCTIONS
1998 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@pctech.net> on Mar 17,
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Nutrition (calculated from recipe ingredients)
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Calories: 2131
Calories From Fat: 1296
Total Fat: 145.2g
Cholesterol: 467.2mg
Sodium: 8318.2mg
Potassium: 3638.6mg
Carbohydrates: 55g
Fiber: 17.5g
Sugar: 15g
Protein: 156.6g