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From: schneier@cbnewsb.cb.att.com (bruce.schneier)
Newsgroups: rec.food.recipes
Subject: MEAT: Pasta Sauce
Summary: orig. subject: MEAT:  PASTA SAUCE
Keywords: recipe MEAT
Message-ID: <1991Apr11.221519.20698@mthvax.cs.miami.edu>
Date: 8 Apr 91 13:24:04 GMT
Followup-To: rec.food.cooking
Organization: AT&T Bell Laboratories
Lines: 34
Approved: aem@mthvax.cs.miami.edu


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.