| 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
A Message from our Provider:
“No God, no peace. Know God, know peace.”