Spaghetti Sauce With Vodka Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2: White onions, peeled and chopped
6: Garlic cloves, chopped
2 tbsp: Olive oil, or as needed
Salt to taste,
Lots of freshly ground black pepper,
3/4 cup: Vodka mixed with 1 tbsp. vinegar,
2 lbs: Lean ground beef,
2 large: Cans whole tomatoes,
Basil, (fresh or dried) to taste
1 lbs: Mushrooms, cleaned & sliced
6: To 8 oz. jar, (plus juices from jar), pimiento-stuffed green olives, sliced
Chopped fresh Italian parsley,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Pasta