| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Neapolitan |
Sauce |
8 |
Servings |
INGREDIENTS
| 2 |
|
Onions; sliced thin |
| 1/2 |
c |
Olive oil |
| 1 1/2 |
c |
Tomato puree |
| 4 |
|
Chili; hot peppers |
| 1/4 |
ts |
Pepper |
| 12 |
|
Green olives; stuffed and |
| 2 |
|
Cloves Garlic; mashed |
| 2 1/2 |
c |
Tomato juice |
| 1 |
cn |
Italian tomato paste |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
INSTRUCTIONS
DIRECTIONS: Brown onions and garlic in oil. Add meat and brown slowly. Heat
tomato juice, puree and paste in a deep kettle; add meat mixture, chili
peppers; salt, pepper and sugar. Simmer 2-1/2 to 3 hours, until thick.
Remove chili peppers and add olives. Simmer 10 minute longer. Serve with
spaghetti, topped with grated Parmesan cheese. Makes sauce for 1 pound
spaghetti.
Date: Wed, 19 Jun 1996 22:50:57 -0400
From: BobbieB1@aol.com
MM-Recipes Digest V3 #172
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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