| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Master mix |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Mild Italian Sausage |
| 4 |
ts |
Salt |
| 1/2 |
ts |
Instant Minced Garlic |
| 1 |
|
Medium Carrot, Peeled |
| 2 |
tb |
Sweet Basil Leaves |
| 1/4 |
ts |
Thyme |
| 1 |
pk |
(10 oz) Frozen Broccoli |
| 1 |
cn |
(12 oz) Tomato Paste |
| 2 |
lb |
Lean Ground Beef |
| 1/4 |
ts |
Pepper |
| 1 |
|
Small onion, Peeled |
|
|
Water |
| 1/4 |
ts |
Chili Powder |
| 1 |
pk |
(10 oz) Frozen Cauliflower |
| 1 |
cn |
(29 oz) Tomato Puree |
| 8 |
c |
Water |
INSTRUCTIONS
Peel and crumble the sausage. In a large kettle or dutch oven, brown the
Italian sausage, ground beef, salt, pepper, and minced garlic. Drain.
Put onion and carrot in blender. Cover with water and finely chop. Drain
off water and add onion and carrot to meat in the kettle. Continue
cooking with meat mixture. Stir in basil, chili powder, thyme,
cauliflower and broccoli. Add tomato puree, tomato paste and 8 cups
water. Bring to a boil. Cover and simmer 8 hours. Skim off fat. Put
into eight or nine 1 pint containers. Seal and label containers Italian
Meat Sauce Mix. Freeze and use within 6 months.
Makes between 8 and 9 pints of mix.
From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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