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Oysters and Portabella Meat Sauce Recipe

I have searched everywhere for a meat sauce worthy of this fine Web site. I didn’t find a sauce and this Web site didn’t turn out to be a fine. So, instead of lowering my standards, which I’ve been known to do on an occasional Saturday night, I experimented with different ingredients and came up with a thick and spicy recipe with a touch of mystery.

I really think your going to like this one, and it goes something like this: A one, two, one, two, three…

2 tablespoons olive oil
6 cloves garlic, crushed (little ones don’t count)
1 medium Videllia onion, diced
1 green pepper, diced
1 ½ pounds ground round
1 ½ cups diced Portabella Mushrooms
2 15 oz. cans tomato sauce
3 6 oz. can tomato paste
2 ½ tablespoons dried basil
1 ½ tablespoon dried oregano
3 bay leaves
1 teaspoon sugar
1 8 oz can oysters, chopped
salt and pepper to taste

Brown ground round in a skillet. Drain and put into a large sauce pot. Don’t wash the pan, your still going to use it. Now, put the olive oil in the pan along with the garlic, onion, and green pepper. Cook until onion becomes transparent. Dump this stuff in the pot as well.

Open all the cans of tomato paste and tomato sauce and put them into the pot. Add about three cups of water or so and turn up the heat. Add all the spices and the mushrooms and bring to boil. Reduce heat and let simmer for about two hours. Stir occasionally.

Add oysters, juice and all, 20 minutes before serving.

The sauce is so thick and chunky, I prefer to serve over linguini. Set the table with some parmesan cheese and garlic bread. Left over sauce freezes well, so don’t worry about making a lot.