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

1. Remove and chop the stems from mushrooms.
2. Heat 3 tablespoons oil in large skillet; saute mushroom caps, round side down first, for 3 minutes.
3. Turn and repeat.
4. Brown sausages; discard fat. Heat 3 tablespoons oil; saute mushroom stems, green pepper, onion and celery until brown.
5. Move to side; cook hamburg.
6. Cut sausages into 1/2-inch slices; return to skillet.
7. Add salt, oregano, basil, parsley, tomato sauce and dry red wine.
8. 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)