Pushcart Palpetta(Spaghetti Sauce)
- 1 lb. mushrooms
- 1 lb. Italian sweet sausage
- 6 Tbsp. oil
- 1 large onion, chopped
- 1 green pepper, chopped
- 2 stalks celery, chopped
- 1 lb. hamburg
- 1 tsp. salt
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 2 Tbsp. parsley
- 2 to 3 cans tomato sauce
- 1/4 c. dry red wine
- Remove and chop the stems from mushrooms.
- Heat 3 tablespoons oil in large skillet; saute mushroom caps, round side down first, for 3 minutes.
- Turn and repeat.
- Brown sausages; discard fat. Heat 3 tablespoons oil; saute mushroom stems, green pepper, onion and celery until brown.
- Move to side; cook hamburg.
- Cut sausages into 1/2-inch slices; return to skillet.
- Add salt, oregano, basil, parsley, tomato sauce and dry red wine.
- Cover; simmer slowly for 45 minutes.
mushrooms, italian sweet sausage, oil, onion, green pepper, stalks celery, hamburg, salt, oregano, basil, parsley, tomato sauce, red wine
Taken from www.cookbooks.com/Recipe-Details.aspx?id=354427 (may not work)