0
(0)
CATEGORY CUISINE TAG YIELD
Meats Latimes3 50 Servings

INGREDIENTS

8 Bacon slices, cut up
4 c Finely chopped onions
8 Garlic cloves, minced
9 Tomatoes -, 1 lb 13 oz ea
9 Tomato paste -, 12 oz ea
3 c Wine vinegar
2 t Dried thyme
2 t Dried basil
2 t Dried oregano
5 t Salt
1 c Sugar
3 T Worcestershire sauce
1 c Chopped parsley
4 t Pepper
4 lb Ground beef
4 lb Ground pork
4 lb Ground veal

INSTRUCTIONS

In large, heavy kettle, fry bacon, onions and garlic until golden
brown. Add tomatoes, tomato paste, vinegar, thyme, basil, oregano,
salt, sugar, Worcestershire sauce, parsley and pepper. Cover and
simmer 30 minutes. Mix ground beef, pork and veal together and saute
in large skillet, in two or more batches, if necessary. Drain off
excess fat. Add meat to tomato mixture. Simmer about 30 minutes or
longer. Adjust salt and pepper to taste. Yields 50 servings.  Each
serving: 317 calories; 0 sodium; 66 mg cholesterol; 17 grams  fat; 24
grams carbohydrates; 19 grams protein; 1.38 grams fiber  Recipe Source:
Los Angeles Times - 10-14-1999  Formatted for Mastercook by Lynn Thomas
- dcqp82a@prodigy.com  Converted by MM_Buster v2.0l.

A Message from our Provider:

“The great mystery is not unanswered prayer; it’s unfinished prayer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 366
Calories From Fat: 232
Total Fat: 25.6g
Cholesterol: 80.8mg
Sodium: 893.5mg
Potassium: 725.9mg
Carbohydrates: 13.3g
Fiber: 2g
Sugar: 9.2g
Protein: 20.2g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?