Name: Real Italian Spaghetti Sauce
Ingredients: 1 lb Ground beef; 1/2 lb Italian sausage; 1 1/2 lb Pork; 1 c Chopped onions; 2 Garlic cloves; minced; 1 cn Italian tomatoes; (30 oz.); 1 cn Italian tomatoes; (16 oz.); 1 cn Tomato paste; (6 oz.); 2 c Tomato juice; 1/4 c Olive oil; 1/4 c Snipped parsley; 1 tb Brown sugar; 1 tb Parmesan cheese; 1 ts Salt; 1 1/2 ts Crushed oregano; 1/4 ts Crushed thyme; 1 Bay leaf; 1/2 ts MSG

It appears singular to the reader of St. Paul's Epistles that the apostle in one passage speaks of Christians as perfect, and in another as imperfect. At one time, he describes them in terms that would lead us to infer that they are holy as God is holy; and at another, he speaks of them as full of sin and corruption. In the text, he denominates them “the elect of God, holy and beloved,” and yet immediately proceeds to exhort them to the possession and practice of the most common Christian graces – such as humility and forgiveness. In a preceding paragraph, he tells the Colossians that they “are dead to sin, and their life is hid with Christ in God,” and then goes on to urge them to overcome some of the most gross sins in the whole catalogue – “mortify, therefore, your members which are upon the earth; fornication, uncleanness, inordinate affection, evil concupiscence, and covetousness, which is idolatry” (Col. 3:3-5).

William Shedd

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Cannelloni, Italian, Pasta	4	Servings

INGREDIENTS

1	lb	Ground beef
1/2	lb	Italian sausage
1 1/2	lb	Pork
1	c	Chopped onions
2		Garlic cloves; minced
1	cn	Italian tomatoes; (30 oz.)
1	cn	Italian tomatoes; (16 oz.)
1	cn	Tomato paste; (6 oz.)
2	c	Tomato juice
1/4	c	Olive oil
1/4	c	Snipped parsley
1	tb	Brown sugar
1	tb	Parmesan cheese
1	ts	Salt
1 1/2	ts	Crushed oregano
1/4	ts	Crushed thyme
1		Bay leaf
1/2	ts	MSG

INSTRUCTIONS

Brown onion and garlic in olive oil. Brown ground beef, sausage and pork
after onions and garlic have been removed. Add remaining ingredients and
simmer 3 hours, or until sauce is thick.
Recipe by: [email protected]
Posted to recipelu-digest Volume 01 Number 274 by "Diane Geary"
<[email protected]> on Nov 18, 1997

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