| 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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