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From: mes195w@monu3.cc.monash.edu.au (mis a.j. greenwood)
Newsgroups: rec.food.recipes
Subject: MEAT: Pasta Sauce
Summary: original subject was Real Italian Pasta
Keywords: recipe meat
Message-ID: <1990Oct2.160812.3606@mthvax.cs.miami.edu>
Date: 2 Oct 90 01:29:22 GMT
Sender: aem@mthvax.cs.miami.edu (a.e.mossberg)
Followup-To: rec.food.cooking
Organization: Monash University, Clayton, Vic 3168, Australia
Lines: 26
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)


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.