Spaghetti alla Grego
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Heat oil in a large, heavy pot or dutch oven over medium heat. Add ground beef, sausage and garlic. Mix all together and crumble finely with a fork. Let simmer until meat has lost its pink color, then stir in mushrooms. When mushrooms have absorbed oil and turned dark, drain off the excess fat. Return to burner and toss in half a handful each of dried parsley and dried basil. (Don't worry, this is the way Ben did it, and it's OK.) Add remaining ingredients and stir all together thoroughly, then let simmer over low heat for at least one hour; if you're not in a hurry you could let it go for two or three hours --the longer it cooks, the better the flavor.
After you've tasted the sauce a few times and decided it's ready to serve, cook 1 lb of spaghetti the way you like it (al dente or softer).
Drain, then toss with about 1 cup of the sauce, or a little more if you think it needs it. Serve in a large platter or bowl, sprinkled with grated parmesan or romano cheese; furnish sides of extra sauce and cheese to be added according to individual taste. Accompanied by a green salad and some garlic bread, this simple meal becomes a feast. We've fed at least ten people with this recipe, but only you know the appetites and capacities of your diners. Hopefully you'll have some sauce left over for--
Ben's Sicilian-style Pizza
Put sauce in a saucepan (what else?) and place over low heat to warm. Then, oil a 9X14 in. baking pan generously with olive oil.
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