From an email dated 9/24/86…
Once again, I make no claims (no one has had to have their stomach pumped yet). A few have asked for the recipe, and this is a way for me to set it in writing (typing??). It's pretty basic, but it is also pretty tasty....
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1 lb Extra Lean Ground BEEF
1 lb Italian SAUSAGE
1 large White ONION
1 fresh GARLIC
7 large MUSHROOMS
3 BAY LEAVES
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2 large cans Contradina TOMATO SAUCE
3 cans Contradina TOMATO PASTE
1 large Bell PEPPER
3 bunches Green ONIONS
2 tblsp Crushed RED PEPPER
1 bottle BARDOLINO
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BASIL, THYME, OREGENO, whatever other spices you like.
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Proportions are approximate — you can use more meat, more onions, more anything, so be creative!
However: under no circumstances use 'Ragu', or some such! That stuff has soy extender in it, and is gross!
Break up the meat, and brown in a large pot. Use medium heat. While the meat is browning, chop all the vegetables finely, and set aside.
Once the meat is brown, DO NOT pour off the oil — increase the heat til the oil is sizzling. Add the vegetables while stirring. I usually go onions, pepper, garlic, mushrooms, but it probably makes no never mind. Add about one third of the wine with the vegetables.
Add sauce and paste while stirring. Add all the spices. Keep the heat high and stir for a while (have a glass of wine). If the mixture becomes too dense, add more wine.
Once you get bored of stirring, add the rest of the wine, and reduce the heat. Go do something more exciting, but come back and stir once in a while.
The longer you cook, the better. 3 hours is MINIMUM!!
That's all there is to it.