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Prep 20 mins
Cook 2 hrs
I found this recipe years ago on a website: www.eatdangerously.com. It still makes me laugh every time I read it. I love cooks who have a sense of humor! They start by saying: Someone once told us: "this is the greatest.... sob.... f***ing.... sob.... spaghetti.... sob.... I ever had in... sob... my f***ing life. I love you guys. I love everybody."
- 2 lbs ground beef
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 purple bell pepper, chopped
- 1 red bell pepper, chopped
- 1 large onion, chopped
- 8 garlic cloves, mashed
- 6 pieces celery, sliced
- 6 pieces carrots, sliced
- 8 large mushrooms, sliced
- 3 (28 ounce) cans tomatoes
- 3 tablespoons of chopped fresh parsley
- 1 tablespoon fresh oregano
- 1 tablespoon fresh basil
- 1 tablespoon ground dried hot pepper
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 1 cup red wine
- 1 cup beer
- salt and fresh pepper
- Heat up the oil in a big pot. Add garlic, fry for a minute, then add beef and half of the onions. After a few minutes, push to one side and in the empty space saute peppers, onions, celery. When the beef is gray, add mushrooms and tomatoes and stir everything together. No need to drain the fat. Add the remaining ingredients then simmer for two hours, stirring occasionally, adding more beer or wine at your discretion. Serve with grated cheese, booze and spaghetti cooked al dente.
- Serves 1 person 10 times, 2 people 5 times, 3 people 3.333 times, 4 people 2.5 times, 5 people 2 times, 6 people 1.667 times, 7 people 1.428571 times, 8 people 1.25 times, 9 people almost 1 time, and 10 people just once.
This recipe passed the toughest sauce critic - my husband. I admit, I was a little leery making this for him 'cause he's a "don't mess with my sauce" kinda guy. His comments were "this sauce has a depth of flavour", "you can taste the different levels without one thing jumping out", "I'm really liking this sauce - you can make it again!" Well, he must have really enjoyed it as he ate 3 plates full! Who knew adding beer to sauce could generate so much excitement! I did adapt this recipe slightly. I made half the amount using only red & green peppers (what I had on hand) and dried spices (fresh were too dear @ the store). I halved the amount of carrot, grating it into the sauce (but will add all next time). I also threw in about 8oz of tomato sauce because I had some in the fridge to use up. This recipe is a keeper. Made for My 3 Chefs, Nov '09.