In a deep soup pot, brown 1 lb. ground pork in 2 T olive oil. Crumble pork and in the remaining oil ( may need to add 1 T more) saute 2 medium green bell peppers, minced, 1 medium onion, minced, and 4 cloves garlic, left whole. Saute for 5-10 minutes. Now add 3 small cans of mushroom stems and pieces, 2 28 oz. cans Cora black label peeled tomatoes, 2T dried basil, 2T dried parsley and salt and pepper to taste. With the back of a spoon crush tomatoes into small pieces. Let simmer on low for 1 hour. Serve with 1 lb. pasta. and lots of grated cheese.
Panzanella Salad
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*Is anyone else's garden bursting with goodness right now? Or at least
maybe you're tempted by the cheaper prices on all the in-season produce at
the gr...
2 years ago
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