| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Pasta, Sauces | 6 | Servings |
INGREDIENTS
| 3 | T | Olive oil |
| 1 | lb | Ground beef |
| 1 | lb | Ground pork |
| 1 | Onion, chopped | |
| 1/2 | Green pepper, chopped | |
| 3 | Cloves garlic, minced | |
| 5 | c | Crushed tomatoes |
| 1/4 | c | Tomato paste |
| 1 | T | Chili powder |
| 2 | t | Basil leaves, ground |
| 1/2 | t | Ground cloves |
| 3 | Bay leaves | |
| 2 | c | Chicken stock |
| 1/2 | t | Salt |
| 1/4 | t | Cayenne pepper |
INSTRUCTIONS
Heat olive oil in a large skillet over medium-high heat. Add beef, pork, onion, green pepper, and garlic and saute until browned, about 10 minutes. With a slotted spoon to drain off the fat, place the sauteed ingredients in a 4-quart saucepan. Add the remaining ingredients and mix well. Slowly bring to a boil, reduce heat, cover, and simmer for 2 hours. This recipe is from the Canadian National Railways FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's Press of New York - 1993. ISBN 0-312-08768-3 Shared by Robert Rostrup From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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