Italian Spaghetti Sauce
|Salad oil||1⁄2 Cup (8 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Minced beef||1 Pound|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Tomatoes||19 Ounce (1 Can)|
|Tomato paste||5 1⁄2 Ounce (1 Can)|
|Canned mushrooms||1 Can (10 oz)|
|Chopped olives||1⁄2 Cup (8 tbs)|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Boiling water||1 Pint|
|Red table wine/White table wine||1 Cup (16 tbs)|
Heat the oil in a large heavy saucepan.
Add onion and green pepper and cook gently for 5 minutes.
Add beef and stir-fry over low heat for about 10 minutes or until browned.
Add all remaining ingredients except wine.
Cover and cook slowly, for about 2 hours.
Stir in wine, then simmer for another hour.
Taste and add salt if necessary.