----- Now You're Cooking! v4.20 [Meal-Master Export Format]

      Title: Sausage Spaghetti Sauce
 Categories: sauces/dips
      Yield: 1 batch

      1 lb italian sausage
      2 md onions
    1/2 lb mushrooms
      1 sm green pepper (or use frozen
           -diced p
      1 sm eggplant
      1 md tomato
      8 oz tomato sauce (1 standard
           -can)
      1    salt, pepper, oregano to
           -taste

  Slice the sausage into bite-size morsels and saute until browned.  Remove
  from pan, leaving fat for next step. (While the sausages are browning, you
  can cut up the vegetables.)

  Slice the onions and the mushrooms.  Cut the peppers into 1/2-inch squares
  and dice the tomato. Cut the eggplant into a julienne style.

  Add a little oil to the pan and saute the onions, peppers, mushrooms,
  eggplant and tomato until the onions are transparent and soft. Add the
  tomato sauce and the spices and return the sausage to the pan. Cook about
  15 minutes. Serve with fettucine.

  NOTES:

  *  Spaghetti sauce with sausage, mushrooms and eggplant -- I made up this
  recipe the other day to use up some eggplant.  It was an instant hit.
  Yield: serves 13.

  *  Zucchini can be substituted for the eggplant, and canned tomatoes can be
  substituted for the tomato and sauce.  The sauce should be  relatively
  thick. The sausage can be hot or mild Italian sausage, but if you use mild
  sausage you will need to add more spices.

  : Difficulty:  easy.
  : Time:  30 minutes.
  : Precision:  no need to measure.

  : Anita Cochran
  : Astronomy Dept., The Univ.  of Texas, Austin, TX
  : {noao, ut-sally, ut-ngp}!utastro!anita     arpa:  anita@astro.UTEXAS.EDU

  : Copyright (C) 1986 USENET Community Trust


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