| 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 <lynnn@erols.com> on Feb 14,
1998
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