Meat sauce for spaghetti
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | pounds | Ground beef |
| 1 | pounds | Ground pork |
| 1 | Onion; chopped | |
| ½ | Green pepper; chopped | |
| 3 | Cloves garlic; minced | |
| 5 | cups | Crushed tomatoes |
| ¼ | cup | Tomato paste |
| 1 | tablespoon | Chili powder |
| 2 | teaspoons | Basil leaves, ground |
| ½ | teaspoon | Ground cloves |
| 3 | Bay leaves | |
| 2 | cups | Chicken stock |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper |
Directions
Heat olive oil in a large skillet over medium-high heat. Add beef, pork, onion, green pepper, and garlic and saute until browned, about 10 minutes. With a slotted spoon to drain off the fat, place the sauteed ingredients in a 4-quart saucepan. Add the remaining ingredients and mix well. Slowly bring to a boil, reduce heat, cover, and simmer for 2 hours.
This recipe is from the Canadian National Railways FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's Press of New York - 1993. ISBN 0-312-08768-3 Shared by Robert Rostrup
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