INGREDIENTS

INSTRUCTIONS

In a covered Dutch oven, over med. heat, in 1/4 cup water, cook the sausage
links for about 5 min. Then uncover and brown. Drain fat and blot with
paper towels if you want to get as much excess fat off as possible. Do the
same with the ground turkey, although the fat should be considerably less.
Set aside.
In large (5 qt) Dutch oven or stockpot (nonstick, if possible), heat a few
tsp of olive oil and saute onion and garlic a few min. until soft. Add all
remaining ingredients, except meat, together in the Dutch oven (or
stockpot). Add 1 cup water. Simmer covered about 1 hour. Cut sausage into
bite size pieces and add to pot along with turkey. Gently simmer at least
another 1 hour, stirring occasionally. Do not let thicken too much. Slight
additions of water at this stage will not hurt.
Suggested Wine: Full bodied red
Serving Ideas : Any cheese filled pasta
NOTES : The quantities of meat & sausages are very adjustable!  The
original recipe called for 1lb.  Italian sweet sausage and 1 lb. ground
beef (which is VERY HEAVY I think).  For a spicier version, hot italian
sausage may be used. The seasonings are also very adjustable to taste, of
course!  The original recipe only called for 1 clove of garlic (for garlic
lovers-ridiculous!)
Recipe by: Don Michel
Posted to recipelu-digest by Terry Pogue <tpogue@idsonline.com> on Feb 24,
1998

A Message from our Provider:

“God: the most lovable person in the universe”