*  Exported from  MasterCook II  *

                           "Tipsy" Pasta Sauce

Recipe By     : Adaptation of my daughter-in-law, Nancy's recipe
Serving Size  : 20   Preparation Time :7:00
Categories    : Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      ea            red and green bell peppers -- chopped
   2      ea            onions, medium -- chopped
   1      lb            sausage, hot Italian, bulk
   1      lb            ground beef
   2      tbsp          basil,dried -- rubbed between hands
   2      tbsp          oregano, dried -- rubbed between hands
   1      tbsp          red pepper flakes, crushed (hot)
   5      12 oz cans    tomato paste
   5 1/2  12 oz cans    beer
   1      c             wine, dry red
   2      tbsp          garlic powder

Saute pepper and onions in olive oil until almost tender.  Add sausage and
beef to peppers and onions and brown.  (You can use sausage links and remove
casing if it's difficult to find bulk hot Italian sausage.)  Add remaining
ingredients to meat mixture and stir until well blended,  Cover and simmer
for 5-6 hours.

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Suggested Wine: Full-bodied red
Serving Ideas : Serve with crusty, hot garlic bread to sop up sauce.

NOTES : I've never really measured the seasonings.  I usually fill the palm
of my hand twice with both the basil and oregano and rub it to release the
flavor.  I sprinkle the garlic powder on top of the sauce mixture until the
surface is well covered.  The amount of seasoning always seems to be right
doing it this way.  Take care not to scorch the sauce as it is very thick
and can stick quickly.  The sauce is ruined once it scorches.  Ask me how I
know this.......  I use a heat diffuser under the pan and stir every 1/2
hour.  You will need at least a 6-quart pan to cook this in. I freeze this
in 1 1/2 pint containers which is just the right size for a very generous
meal for two with usually a small lunch for later in the week. Oh, by the
way, that extra 1/2 can of beer?  That's for the cook!

From: Dee Raymond