This week's recipe is brought to us by Sweet Treats by Maryann!
This is going to be hard because I don't really use recipes, just by sight and smell and texture and of course taste, but here goes; this one came about one night when I was trying to use up some left overs before they went bad. I used fresh peppers from our garden and fresh basil too. My whole family loved it so I thought it passed the test....
Everything But the Kitchen Sink Meat Sauce
(use over your favorite pasta or also great for stuffing peppers)
1/2 lb extra lean ground beef
1/2 lb lean ground pork
26 oz jar of your favorite tomato sauce
14 oz can of Italian Style diced tomatoes(juice included)
2 TB Italian seasoning
1 TB garlic powder
1 TB olive oil
1 small onion, diced
1 large green pepper,diced
1 small red pepper,diced
1 small zucchini, diced
1 small package of sliced mushrooms
3-4 fresh basil leaves, julianned
salt and pepper to taste
Start by adding olive oil to skillet on medium high heat, add onion,peppers,zucchini and mushrooms. Salt and pepper to taste. Saute until onions turn clear.
Meanwhile in another skillet brown your meats, season with Italian seasoning and garlic, drain well and set aside.
Add can of diced tomatoes to veggie mixture, simmer for ten minutes and then add in the jar of tomato sauce, cover and simmer for another ten minutes. Combine veggies and meat mixture, mix together well and top your favorite pasta. Enjoy!