Italian Meat Saucecrockpot, italian, sauces 2 onions 2 carrots 2 celery stalks 1/3 cup olive oil 2 lb ground beef 1 lb mild italian sausage 3 cloves garlic; minced 4 tomatoes; peeled and chopped 1 cup dry red wine 2 teaspoon dried basil 2 beef bouillon cubes 1 salt and pepper to taste 1/4 cup heavy cream Grate onions and carrots. Finely chop celery. Saute in oil in large frying pan until glazed. Transfer to crockery pot. Remove casings from sausage. Brown meats in frying pan. Crumble with a fork. Transfer to crockery pot. Add garlic, tomatoes, wine, basil and bouillon. Cover. Cook on low 8 hours. Skim fat. Season with salt and pepper. Stir in cream. Cook on high until reduced to desired consistency. From the MM database of Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com |
