06-03-2005, 02:55 AM
2 onions, sliced thin
1/2 green bell pepper, chopped
2 cloves garlic, mashed
1/2 cup olive oil
2 pounds finely ground beef
3 cups tomato juice
1 1/2 cups tomato purée
1 can tomato paste
4 jalapeño peppers, chopped
1 teaspoon Italian seasoning
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons granulated sugar
12 stuffed green olives, sliced
Brown onions, green pepper and garlic. Add meat and brown slowly. Heat tomato juice, purée, tomato paste and add 1 can drained mushrooms, if desired. Add meat mixture, jalapeños, salt, pepper, sugar and 1 bay leaf. Simmer 2 1/2 to 3 hours until thickened.
Remove bay leaf. Simmer 10 minutes longer.
Serve with spaghetti and top with Parmesan cheese. This makes sauce for 1 pound of spaghetti. It tastes even better if made the day before and allowed to stand.
1/2 green bell pepper, chopped
2 cloves garlic, mashed
1/2 cup olive oil
2 pounds finely ground beef
3 cups tomato juice
1 1/2 cups tomato purée
1 can tomato paste
4 jalapeño peppers, chopped
1 teaspoon Italian seasoning
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons granulated sugar
12 stuffed green olives, sliced
Brown onions, green pepper and garlic. Add meat and brown slowly. Heat tomato juice, purée, tomato paste and add 1 can drained mushrooms, if desired. Add meat mixture, jalapeños, salt, pepper, sugar and 1 bay leaf. Simmer 2 1/2 to 3 hours until thickened.
Remove bay leaf. Simmer 10 minutes longer.
Serve with spaghetti and top with Parmesan cheese. This makes sauce for 1 pound of spaghetti. It tastes even better if made the day before and allowed to stand.