Ingredients
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3 tablespoons oil
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1/2 cup onion, diced
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1/2 cup celery, diced
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1/2 cup green pepper, diced
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1 1/2 lbs ground sirloin
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1/2 lb ground pork or 1/2 lb ground veal
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2 (6 ounce) cans tomato paste
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1 (14 1/2 ounce) can tomato sauce
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2 (14 1/2 ounce) cans stewed tomatoes, not drained
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1 (4 1/2 ounce) can sliced button mushrooms, not drained
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2 1/2 teaspoons salt
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1/4 teaspoon pepper
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1/2 teaspoon nutmeg
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1/2 teaspoon allspice
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1 teaspoon oregano
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4 teaspoons sugar
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5 tablespoons chopped parsley
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7 tablespoons parmesan cheese, grated
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1 large garlic clove, diced
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1 (4 1/2 ounce) can whole mushrooms, not drained
Instructions
- 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.