recipes@glacier.UUCP (02/14/86)
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.RH MOD.RECIPES-SOURCE SPAGH-SAUCE-1 M "05 Feb 86" 1986
.RZ "SAUSAGE SPAGHETTI SAUCE" "Spaghetti sauce with sausage, mushrooms, and eggplant"
I made up this recipe the other day to use up some eggplant.
It was an instant hit.
.IH "serves 13"
.IG "1 lb" "Italian Sausage"
.IG "2" "medium onions"
.IG "\(12 lb" "mushrooms"
.IG "1" "small eggplant"
.IG "1" "small green pepper"
(or use frozen diced pepper)
.IG "1" "medium tomato"
.IG "8 oz" "tomato sauce"
(1 standard can)
.IG "" "salt, pepper, oregano"
to taste
.PH
.SK 1
Slice the sausage into bite-size morsels and saut\z\(aae until browned.
While the sausages are browning, cut up the vegetables as indicated
in step 2. Remove from pan leaving fat for next step.
.SK 2
Slice the onions and the mushrooms. Cut the peppers into \(12-inch
squares and dice the tomato. Cut the eggplant into a julienne style.
.SK 3
Add a little oil to the pan and saut\z\(aae the onions, peppers, mushrooms,
eggplant and tomato until the onions are transparent and soft.
Add the tomato sauce and the spices and return the sausage to the
pan. Cook about 15 minutes. Serve with fettucine.
.NX
Zucchini can be substituted for the eggplant, and canned tomatoes
can be substituted for the tomato and sauce. The sauce should be
relatively thick. The sausage can be hot or mild Italian sausage,
but if you use mild sausage you will need to add more spices.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 minutes.
.I Precision:
no need to measure.
.WR
Anita Cochran uucp: {noao, ut-sally, ut-ngp}!utastro!anita
arpa: anita@astro.UTEXAS.EDU
snail: Astronomy Dept., The Univ. of Texas, Austin, TX, 78712
at&t: (512) 471-1471