| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Sauces | 12 | Servings |
INGREDIENTS
| 1 | lb | Italian sausage |
| 1 | lb | Ground beef |
| 1 | Large onion; chopped | |
| 12 | oz | Tomato paste |
| 3 | cn | (28 oz) crushed tomatoes |
| 2 | c | Water |
| 4 | Garlic cloves; minced | |
| 4 | Bay leaves | |
| 1 | tb | Sugar |
| 4 | ts | Basil |
| 2 | ts | Oregano |
| 4 | tb | Fresh parsely |
| 2 | ts | Salt |
INSTRUCTIONS
Remove sausage meat from casings and crumble into a skillet. Saute, add onions, garlic & beef, and continue cooking until the meat is no longer pink. Drain any excess fat. Press the crushed tomatoes through a sieve to remove skins and seeds. Add remaining ingredients and simmer for two hours, stirring occasionally. Yield: 12 cups sauce. Prep time: 25 minutes. Cook time: 2 hours. Recipe by: Lynn Nelson (Busy Cooks: http://busycooks.miningco.com) Posted to TNT Recipes Digest by Lynn Nelson <[email protected]> on Feb 14, 1998
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