- 1/2 cup onion
- 2 cloves garlic, minced
- 1/4 cup butter
- 1 tablespoon olive oil
- 1 1/2 lbs ground beef ( or a mixture of beef, pork, and veal)
- 1/2 green bell pepper, chopped
- 1/2 lb mushroom, chopped
- 2 (6 ounce) cans tomato paste
- 1 (28 ounce) cans Italian stewed tomatoes
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons Angostura bitters
- 1 tablespoon sugar
- 1/2 cup dry red wine
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon celery salt
- 2 bay leaves
- 1 dash cayenne pepper
- In large, heavy kettle, saute onion and garlic in butter and oil until transparent.
- Add meat and brown over medium heat.
- Add green pepper, mushrooms, tomato paste, tomatoes, Worcestershire, bitters, sugar, wine, salt, pepper, celery salt, bay leaves, and cayenne pepper.
- Simmer over low heat for 2 1/2 to 3 hours.
- Serve with warm pasta and a sprinkling of freshly grated Parmesan cheese.
The second recipe for today comes from Andy (all of her recipes are amazing). Blueberry sour cream banana bread - need I say more? Head here to view her recipe - I've been having this for breakfast every day, it's especially good if you pop it in the toaster.
image by Andy
- 1 cup butter, softened
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup confectioners' sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 4-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- In large bowl, beat the butter, oil and sugars. Beat in eggs until
- well blended. Beat in vanilla. Combine the flour, baking soda and
- cream of tartar; gradually add to creamed mixture.
- Drop by small teaspoonfuls onto ungreased baking sheets. Bake at
- 375° for 8-10 minutes or until lightly browned. Remove to wire
- racks to cool. Yield: about 5 dozen.