| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Latimes3 |
50 |
servings |
INGREDIENTS
| 8 |
|
Bacon slices; cut up |
| 4 |
c |
Finely chopped onions |
| 8 |
|
Garlic cloves; minced |
| 9 |
cn |
Tomatoes -; (1 lb 13 oz ea) |
| 9 |
cn |
Tomato paste -; (12 oz ea) |
| 3 |
c |
Wine vinegar |
| 2 |
ts |
Dried thyme |
| 2 |
ts |
Dried basil |
| 2 |
ts |
Dried oregano |
| 5 |
ts |
Salt |
| 1 |
c |
Sugar |
| 3 |
tb |
Worcestershire sauce |
| 1 |
c |
Chopped parsley |
| 4 |
ts |
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.
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