Ingredients
- 6 pounds ground beef (more fat has more taste, but I use ground sirloin)
- 10 pounds green peppers, chopped to bite size
- 8 pounds yellow peppers, chopped to bite size
- 8 cloves garlic, crushed/chopped
- 4 ) 28 oz .cans tomato sauce
- 2 ) 6 oz. cans tomato paste
- 2 bay leaves
- 1/2 cup chopped fresh parsley
- 1 tblspn hot pepper flakes (or more if spicier)
- 1 tblspn talian seasoning to taste
- salt and pepper to taste
- 20 Fresh Rolls
Preparation
Step 1
In a very large stockpot over medium high heat, lightly brown the beef, stirring often. Add the green peppers, onions and garlic – mix well with browned beef. When the vegetables begin to soften – drain the liquid that has accumulated (otherwise your sauce can be too wet). Add remaining items. Cover and simmer, stirring occasionally, for three hours. (If mixture looks too wet at the end of two hours, then remove the over during the last hour of cooking to thincken.)
Best if made a day or two ahead of time. Freezes well.
Jeannie’s notes:
This recipe is very large, but you can make any size you’d like. Basically for each pound of beef, use 1 or 2 large peppers and one large onion. I also add finely chopped celery. I don’t drain the liquid unless I use fatty beef, which I almost never use. I like 93/7% ground sirloin. That’s the basic recipe. Add whatever you like and as much or little as you like. You can’t really mess it up. Some people add chili powder, some add a can of diced tomatoes, others add a hint of poultry seasoning. Sometimes people like to add a teaspoon of brown sugar. Some people just put 2 or 3 ribs of celery and then take it out. I often add celery salt. Find your own taste.
Enjoy………….