Title: Meat Sauce for Spaghetti
Categories: Italian Sauce Pasta
Yield: 6 Servings

3	tb	Olive oil
1	lb	Ground beef
1	lb	Ground pork
1		Onion; chopped
1/2		Green pepper; chopped
3		Cloves garlic; minced
5	c	Crushed tomatoes
1/4	c	Tomato paste
1	tb	Chili powder
2	ts	Basil leaves, ground
1/2	ts	Ground cloves
3		Bay leaves
2	c	Chicken stock
1/2	ts	Salt
1/4	ts	Cayenne pepper

Heat olive oil in a large skillet over medium-high heat. Add beef, pork, onion, green pepper, and garlic and saute until browned, about 10 minutes. With a slotted spoon to drain off the fat, place the sauteed ingredients in a 4-quart saucepan. Add the remaining ingredients and mix well. Slowly bring to a boil, reduce heat, cover, and simmer for 2 hours.

This recipe is from the Canadian National Railways

FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's Press of New York - 1993. ISBN 0-312-08768-3

Shared by Robert Rostrup

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