|Lean ground beef/Mix of lean ground beef, veal and pork||1 1⁄2 Pound|
|Garlic||2 Clove (10 gm), minced|
|Black pepper||1⁄4 Teaspoon|
|Olive oil||2 Teaspoon|
|Fresh mushrooms||8 Ounce, sliced|
|Marinara sauce||1 Cup (16 tbs)|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
1. In a 12-inch nonstick skillet, saute the beef, garlic, salt, and pepper over moderately high heat for 7 minutes or until browned. Using a slotted spoon, transfer to a plate. Add the oil to the drippings; saute the mushrooms for 7 minutes or until tender. Transfer to the plate with the meat.
2. Assemble the Marinara Sauce. Just before simmering, add the meat, mushrooms, and any juices that have collected. Add the parsley during the last 5 minutes. Makes 10 cups, enough for 3 pounds cooked pasta (12 main-dish servings). May be frozen for up to 2 months.