Ingredients:
3 tablespoons oil
1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup green peppers, diced
1 large garlic cloves, diced
1 1/2 lbs ground sirloin
1/2 lb ground pork or 1/2 lb ground veal
2 (6 ounce) cans tomato paste
1 (14 1/2 ounce) cans tomato sauce
2 (14 1/2 ounce) cans stewed tomatoes, not drained
1 (4 1/2 ounce) cans sliced button mushrooms, not drained
1 (4 1/2 ounce) cans whole mushrooms, not drained
2 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon oregano
4 teaspoons sugar
5 tablespoons chopped parsley
7 tablespoons parmesan cheese, grated
Directions:
In a large stockpot or dutch oven, saute’ onion, celery, green pepper and garlic in oil until PARTIALLY tender. Push aside in the pot.
Add ground meats and brown. Chop meat into rather large chunks — not too small. Mix meat and saute’d vegetables well.
Add tomato paste, tomato sauce and stewed tomatoes and stir, mixing well.
Add sliced mushrooms and whole mushrooms with liquid. Stir.
Add all the spices including the grated Parmesan cheese. Mix thoroughly.
Bring to a boil. Stir and simmer for AT LEAST 1 1/2 hours, stirring frequently.
Serve sauce OVER cooked, drained and buttered VERMICELLI pasta. Sprinkle additional grated Parmesan cheese on top, if desired.
Servings: 6-8
Time preparation: 45 min.
Time total: 135 min.