| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Pasta | 12 | Servings |
INGREDIENTS
| 2 | White onions, peeled and | |
| chopped | ||
| 6 | Garlic cloves, chopped | |
| 2 | T | Olive oil, or as needed |
| Salt to taste | ||
| Lots of freshly ground black | ||
| pepper | ||
| 3/4 | c | Vodka mixed with 1 tbsp. |
| vinegar | ||
| 2 | lb | Lean ground beef |
| 2 | Cans whole tomatoes | |
| Basil, fresh or dried to | ||
| taste | ||
| 1 | lb | Mushrooms, cleaned & sliced |
| 6 | To 8 oz. jar, plus juices | |
| from jar | ||
| pimiento-stuffed | ||
| green olives sliced | ||
| Chopped fresh Italian | ||
| parsley |
INSTRUCTIONS
Saute the onions and garlic in olive oil until limp, about 10 minutes. While the onions are cooking,season them with salt and a generous amount of pepper, and add the vodka mixture in 3 additions, letting it reduce to a glaze after each addition. Add the beef to the onion mixture and saute until browned. Puree (or crush) the tomatoes and their juices and add to the beef mixture, along with basil, mushrooms, olives and their juices, and parsley. Simmer for 2 to 3 hours, stirring occasionally. Taste before serving. The sauce should be on the salty side. Yield 12 to 13 cups; Serves 12 Typed in MMFormat by [email protected] Source: Cookbook Digest March/April 98 Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on Mar 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 690
Calories From Fat: 465
Total Fat: 51.8g
Cholesterol: 192.6mg
Sodium: 1345.9mg
Potassium: 511mg
Carbohydrates: 8.3g
Fiber: 2.6g
Sugar: 1.6g
Protein: 42g