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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 10 |
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Directions: For slow cooking mix all ingredients and cook for 8 hours. For conventional cooking, see the recipe below.
1. In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
2. To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.
Comments: This is a flexible dish, its ingredients could be changed depending on what you have. I like to add frozen veggies instead of the ones listed. I also skip the sausage and pepperoni and put double the amount of beef
Ingredients:
1 dried thyme
3 bay leaves
3 beef bouillon cube
2 Ounce(s) 6 oz tomato paste
2 Ounce(s) 14.5 oz diced tomatoes
1 Ounce(s) 15 oz tomato sauce
1 sliced mushroom
1 stalks, chopped celery
2 diced carrot
2 chopped white onion
163/5000 Pound(s) garlic
1 chopped red bell pepper
1 chopped green bell pepper
2 sliced pepperoni
1 pork sausage
1 Pound(s) lean ground beef
3/4 Ounce(s) dried oregano
3/4 Ounce(s) dried basil leaves
1/2 red pepper flakes
1 white sugar
1 beef bouillon
1/6 Ounce(s) black pepper |
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