| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Pasta |
12 |
Servings |
INGREDIENTS
| 2 |
|
White onions, peeled and chopped |
| 6 |
|
Garlic cloves, chopped |
| 2 |
tb |
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 |
lg |
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 cjhartlin@msn.com Source: Cookbook Digest March/April 98
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Mar 7, 1998
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