This recipe look to me like the kind of cooking we did in my college
cafeteria, just scaled down. It doesn't strike me as one I'd like to make
and seems to be lacking in several areas.

I'd bag the tomato juice altogether, use fresh tomatoes or canned with
juice. I'd use maybe 4 tablespoons of paste at most. For liquid I'd use
any stock, vegetable, beef or even chicken. The dried parsley won't do a
thing for the recipe as it cooks so long the delicate flavor would be
overcome. If you have to have it, use fresh, whole parsley and simply
remove it from the sauce after about an hour of cooking. The large amount
of beef makes this more of a ragout not a sauce. Some nice spicy Italian
sausage would be so much better. Also, why use canned mushrooms? Try fresh
mushrooms. I like to throw them in whole. I call them mushballs.

Also, I'd use much more garlic but that is just my own taste.

Paul


"Kswck" > wrote in message
et...
> 46 oz can tomatoe juice
> 12 oz can tomatoe paste
> 24 oz can whole tomatoes-fresh tomatoes if in season
> 2 cups onions-chopped
> 3-4 cloves garlic minced
> 6 tblsp dried parsley
> 2-3 tblsp oil
> 2-3 bls 90% ground beef
> 2-3 4oz cans mushrooms
>
> Combine oil, onions, garlic. Fry till translucent. Brown meat in separate
> pan, drain. Add everything to pot and bring to boil. Lower to simmer,
> stirring frequently. At each stir, cover the top of the pot with either
> dried basil or oregano(both home dried). An hour and a half later,
> serve-although it tastes better the next day-over pasta.
> Works well with sausage as well, if taken from the casings.
>
>