| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Sauce | 4 | Servings |
INGREDIENTS
| 1 | tb | Cooking oil |
| 1 | lb | Ground beef |
| 1/4 | c | Coarsely chopped green pepper |
| 1 | md | Onion; coarsely chopped |
| 4 | Cloves garlic; cbopped | |
| 1/2 | ts | Oregano |
| 1/2 | ts | Thyme |
| 1/2 | ts | Basil |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | cn | (10-oz) beef bouillon |
| 1 | cn | (12-oz) tomatoes |
| 1 | cn | (6-oz) tomato paste |
| 1/4 | lb | Hot Italian link sausage; sliced |
| 1/2 | c | Mushrooms; chopped |
| 1 | Generous splash sherry or cooking wine |
INSTRUCTIONS
In a deep 10 inch skillet or Dutch oven, heat oil and brown meat. Add green pepper, onion and garlic and cook, stirring until tender. Add all remaining ingredients. Reduce heat and cook slowly for 1 hour. Serve over spaghetti and top with Parmesan cheese. Yield: 4 to 8 servings. JESS ASKEW From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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