You’ll need a very large, sturdy pan for this veggie-laden recipe, but it’ll be well worth the effort when you taste this flavorful pasta sauce. The recipe calls for 10 green bell peppers, but you can reduce the number of peppers for a milder dish.
Ernest Borgnine’s Italian Pevronatta
(Makes 6 to 8 servings)
- 1 pound sweet Italian sausage
- 1 pound lean ground beef
- 10 green bell peppers, diced
- 1 package (12 ounces) mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 ½ jars (32 ounce size) spaghetti sauce with mushrooms
- 1 tablespoon chopped parsley
- 1 cup red wine
- Cooked pasta
- Salt & pepper
- In a large pan or Dutch oven, cook sausage and ground sirloin over high heat until well browned.
- When meat is cooked, add peppers, mushrooms, onion, and garlic.
- Cook until vegetables are tender.
- Stir in spaghetti sauce, parsley, salt, and pepper.
- Stir wine into spaghetti sauce and heat to boiling over high heat.
- Reduce heat to low; cover partially and simmer 20 to 25 minutes, or until thickened.
- Skim off and discard fat.
- Serve with pasta.
See also, Shirley MacLaine’s Gourmet Lamb Stew.