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Heloise said that she obtained this recipe
from a chef at a "famous" New York hotel
"where all the celebrities live and stay".

1/4 cup olive oil
1/2 cup butter
1 cup onions, finely chopped
1 pound ground beef
4 strips bacon, finely chopped
4 cloves garlic, chopped fine
3 tbsp fresh parsley, chopped fine
1 bay leaf, chopped fine
1 tbsp salt
fresh ground black pepper to taste
1 tsp dry crushed red pepper (cayenne)
2 oz red wine
2 (15 oz) cans of whole tomatoes or tomato sauce
1 (6 oz) can tomato paste
1 cup water
1 carrot, finely chopped

Heat the olive oil over low heat in a pot large enough to hold all ingredients.
Add butter and simmer until melted.
Then add onions and saute until lightly browned.
Add ground beef and bacon, saute until browned, stirring occasionally.

Add garlic, parsley, bay leaf, salt, black pepper and red pepper; Cook over low heat for 10 minutes.

Pour in the wine, cover and steam for a few minutes more.

Add the tomatoes or sauce, paste and water. Bring the mixture to the boiling point and add carrot.
Cover and cook over very low heat for one hour, stirring occasionally.

This makes a large pot of sauce. You can freeze any that's left over.

Source: Heloise column, Press-Courier newspaper, June 4, 1986.
 
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