The dish for kids of all ages.
1 Lb. ground chuck
1 Lb. mild Italian sausage without casing
1 Medium to large Vidahlia or sweet onion, chopped
1 Medium to large green bell pepper, chopped fine
6 – 8 Large cloves of fresh garlic, minced
1 8 Oz. can of mushrooms, stems and pieces
1 28 Oz. can of tomato sauce OR tomatoes (undrained)
2 – 12 Oz. cans of tomato paste
1 TBS. Italian seasoning
2 Tsp. garlic salt
3 Bay leaves
1 Tsp. sweet basil
1 1/2 TBS. oregeno
2/3 12oz Tomato paste can of water if you use Tomato sauce instead of canned tomatoes.
The herbs referenced above can be chopped finely and used in greater amounts if fresh instead of dry. Grandma lives in Florida and has a year around herb garden, so this recipe is the one to use if you don’t have access to garden fresh seasonings.
Use a large dutch oven or pot and begin by browning the chuck, and Italian sausage. As it cooks, be sure to use a spoon or spatula to break the meat down so it isn’t too chunky in the sauce. Add your chopped onion and pepper to the meat mix as it cooks. After the meats are cooked and your onions and peppers are softened, use a garlic press and press your garlic gloves into the mix.
Add your tomato paste, and tomato sauce with 2/3 tomato paste can of water, OR add your can of tomatoes without adding the extra water. Stir and mix together, then add the garlic salt, herbs, and mushrooms. Bring the mixture to a light boil.
Finally, reduce heat to low on the stove and return in fifteen minute intervals to stir to prevent your sauce from sticking to your pot. Simmer your sauce for at least 30 – 45 minutes while you prepare the balance of your meal,OR simmer your sauce in a crock pot so it is ready when you are. If using a crock pot, refer to your unit’s directions for cooking times and heat settings.
Grandma serves this hearty meal with her homemade basic salad dressing on a fresh greens and her homemade garlic butter bread. See sub-sections of recipes for salad dressings, sauces,and spreads.
Filed under: Entrees