Judith's, developed sometime in the foggy past, and adjusted by The Food Gang.
| INGREDIENTS | 1/2 cup butter 2 onions, chopped 4 garlic cloves, crushed 2 green peppers, diced 4 pounds ground meat (2 lbs beef, 1 lb pork, 1 lb veal) 2 10-ounce cans whole mushrooms or 1 pound fresh mushrooms, cleaned, sliced & sautéed 6 cups prepared tomato sauce 1 4-ounce can tomato paste 4 tablespoons dried oregano 2 tablespoons dried basil 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon pepper 2 cups red wine |
| DIRECTIONS | In a big soup kettle, melt the butter and brown the
diced onions, crushed garlic and diced green peppers until they are soft
and transparent. Add the ground beef and brown
Add canned, or sautéed mushrooms with their juice, tomato sauce, tomato paste, oregano, salt, pepper and red wine. Simmer on a low heat for 1 1/2 hours. Taste and adjust seasonings. Can be frozen when cooled. TIP - Swirl the wine around in the tomato sauce jar and the tomato paste can to rinse all the sauces out without scraping. |
Copyright 1998 Judith Sams Enterprises Limited. All rights reserved. |
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