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---------- Recipe via Meal-Master (tm) v8.05
Title: Spaghetti Sauce with Vodka
Categories: Pasta
Yield: 12 Servings
2 White onions, peeled and
-chopped
6 Garlic cloves, chopped
2 tb Olive oil, or as needed
Salt to taste
Lots of freshly ground black
-pepper
3/4 c Vodka mixed with 1 tbsp.
-vinegar
2 lb Lean ground beef
2 lg Cans whole tomatoes
Basil (fresh or dried) to
-taste
1 lb Mushrooms, cleaned & sliced
6 To 8 oz. jar (plus juices
-from jar), pimiento-stuffed
-green olives, sliced
Chopped fresh Italian
-parsley
Saute the onions and garlic in olive oil until limp,
about 10 minutes. While the onions are cooking,season
them with salt and a generous amount of pepper, and
add the vodka mixture in 3 additions, letting it
reduce to a glaze after each addition. Add the beef
to the onion mixture and saute until browned.
Puree (or crush) the tomatoes and their juices and add
to the beef mixture, along with basil, mushrooms,
olives and their juices, and parsley. Simmer for 2 to
3 hours, stirring occasionally. Taste before serving.
The sauce should be on the salty side. Yield 12 to 13
cups; Serves 12 Typed in MMFormat by
cjhartlin@msn.com Source: Cookbook Digest March/April
98
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