CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Irish |
Pasta, Main dish, Ethnic |
8 |
Servings |
INGREDIENTS
1/2 |
c |
Onion, chopped |
1 |
|
Garlic clove, minced |
3 |
tb |
Olive oil |
3 |
tb |
Butter |
1 |
lb |
Ground round (or other lean |
1/2 |
c |
Dry red wine (burgundy?) |
1 |
c |
Tomato puree |
1 |
c |
Chicken broth |
1/4 |
ts |
Nutmeg |
INSTRUCTIONS
Saute onion & garlic in mix of butter & oil. Add meat, and brown. (I drain
this) Add wine, and simmer until 1/2 the wine evaporates. Add puree,
chicken broth & nutmeg, stir, cover and simmer for 1 hr. If it's thinner
than you like, uncover and simmer until the thickness is as you like. Serve
over spaghetti or shells. KATHLEEN CONLEY (DJHJ39A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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