Spaghetti sauce with vodka

Yield: 12 Servings

Ingredients:

2 White onions peeled and -chopped
6 Garlic cloves chopped
2 tb Olive oil

Instructions:

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