mes195w@monu3.cc.monash.edu.au (mis a.j. greenwood) (10/02/90)
This is an Italian Pasta Sauce that is much nicer than the plain old mince meat stuff. It is also quick and EASY!! PASTA SAUCE Cover a small saucepan with a small amount of olive oil. Add one clove of crushed fresh garlic (or dried garlic pieces) and fry until they start to bubble and spin. Add cubed chunks of good steak (rump if you're rich, gravy beef if you're poor) and brown. Add one can of pealed tomatoes (the italian kind in a thick sauce) and cook for about 5 minutes. Add herbs and spices and cook for a further 10 minutes. (The cooking time is up to you and the meat, the cheaper the meat the longer it takes to tenderize.) Serve over pasta shell or twirls. EAT AND ENJOY. To cook pasta properly (told to me by the same Italian lady that gave me the pasta sauce recipe) put it in a pot of boiling water that coutains a little salt and olive oil. Taste pasta periodically and as soon as it is not chewy, drain immediately. DO NOT RINSE. Enjoy Mandi.
schneier@cbnewsb.cb.att.com (bruce.schneier) (04/08/91)
1 lb ground beef 1 lb mild Italian pork sausage 2-3 large onions 3 large green peppers 1/2 lb mushrooms 1 28 oz. can tomato puree 1-2 28 oz. cans crushed tomatoes salt pepper red wine vinegar parsley fresh garlic or garlic powder basil oregano Buy unflavored tomatoes. DeCecco is a good brand if you can find it. Don't get Redpack brand. Brown the meat and drain the grease from the sausage. Put the tomatoes, meat, sausage, and vegetables in a _large_ pot. Put in equal amount of parsley and oregano and 1/4 - 1/3 as much basil. Put them all in one spot so you get a mount about 1 inch high and 2 inches wide. Give the mound a light sprinkling of garlic powder (if you use fresh,add 12 - 15 cloves), and add salt and pepper. Pour in 2-3 tablespoons of vinegar. Stir it all up, cover, and simmer at least 2 hours, preferably 5 or 6 hours. Add another 2-3 tablespoons of herbs and garlic during cooking (to taste). About half an hour before serving, add 2-3 tablespoons of vinegar. This recipe is very flexible, and you should experiment with different amounts of ingredients. I have made the sauce at least a dozen times, often tripling the amounts. I will freeze one and two portion containers of the sauce and defrost them when needed. It's far better than any of the store-bought brands.