| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive Oil |
| 1 |
|
Onion, chopped |
| 1/2 |
lb |
Italian Sausage, bulk |
| 1 |
lb |
Ground Beef, lean |
| 2 |
|
Cans, (28 oz) Italian Tomatoes, drained and chopped |
| 1 |
|
Can, (28 oz) Crushed Tomatoes |
| 1 |
|
Can, (28 oz) Tomato Sauce |
| 1 |
|
Can, (6 oz) Tomato Paste |
| 1 |
tb |
Anchovy Paste |
| 1 |
ts |
Basil |
| 1 |
ts |
Oregano |
| 1 |
ts |
Rosemary |
| 1 |
|
Bay Leaf |
| 1/4 |
ts |
Crushed Red Pepper |
| 1/4 |
c |
Dry Red Wine |
| 4 |
|
Garlic Cloves, minced or put through press |
| 1/2 |
ts |
Black Pepper |
| 1 |
ts |
Instant Beef Bouillon |
| 2 |
ts |
Sugar |
| 1 |
ts |
Brown Sugar |
| 2 |
tb |
Romano Cheese, finely grated |
|
|
Pasta |
INSTRUCTIONS
Saute onion in oil; add sausage and beef, a little at a time and cook over
medium high heat until browned; drain and add to crock pot with all other
ingredients except cheese; cover crock pot and cook on low 5 to 6 hours;
just before serving add cheese and stir to mix; serve over your favorite
pasta.
Posted to rec.food.recipes by "Andrew J. Eisenzimmer"
<eisen008@gold.tc.umn.edu> on May 2, 1995.
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