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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
1:30 |
Ingredients: |
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2-1/2 lb. ground beef
1 can (15 oz.) tomato sauce
1/2 lb. bulk hot sausage
2 md. onions, chopped
1 lg. bell pepper, chopped
1/2 tsp. salt
1/2 tsp. ground black pepper
Olive oil for browning
2 tbsp. garlic powder
2 dashes ground red pepper
1 tbsp. oregano
1 tbsp. dry mustard
1 tbsp. basil
1 tbsp. rosemary
2 tsp. marjoram
2 bay leaves
2 tbsp. sugar
2 tbsp. Worcestershire sauce
1/2 cup Burgundy wine (optional)
1 can (16 oz.) mushroom stems and pieces
1 can (6 oz.) tomato paste
3 cans (28 oz. each) tomato sauce
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Directions:
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Combine ground beef, sausage, onions, and bell pepper in alarge stock pot; salt and pepper. Brown in olive oil until meat is cooked and onions and bell pepper are soft; drain well. Add remaining ingredients and stir well. Bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally. Serve over hot spaghetti and top with parmesan cheese if desired. Freezes well.
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Comments from mrcole
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Another favorite of diners at Anna & Pierre's Restaurant on Lake Herrington (Harrodsburg, KY) in the mid-1980's.
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