Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 White onions, peeled and
-chopped
6 Garlic cloves, chopped
2 tb Olive oil, or as needed
Salt to taste
Lots of freshly ground black
-pepper
3/4 c Vodka mixed with 1 tbsp.
-vinegar
2 lb Lean ground beef
2 lg Cans whole tomatoes
Basil (fresh or dried) to
-taste
1 lb Mushrooms, cleaned sliced
6 To 8 oz. jar (plus juices
-from jar), pimiento-stuffed
-green olives, sliced
Chopped fresh Italian
-parsley

Saute the onions and garlic in olive oil until limp, about 10 minutes.
While the onions are cooking,season them with salt and a generous
amount of pepper, and add the vodka mixture in 3 additions, letting
it reduce to a glaze after each addition. Add the beef to the onion
mixture and saute until browned.

Puree (or crush) the tomatoes and their juices and add to the beef
mixture, along with basil, mushrooms, olives and their juices, and
parsley. Simmer for 2 to 3 hours, stirring occasionally. Taste before
serving. The sauce should be on the salty side. Yield 12 to 13 cups;
Serves 12 Typed in MMFormat by cjhartlin#msn.com Source: Cookbook
Digest March/April 98

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