1/2 lb. lean beef passed twice through mincer
2 tablespoons olive oil
1 tablespoon tomato puree
pinch cayenne
1/4 lb. mushrooms, washed and sliced thinly
1 clove garlic
1 medium size tin tomatoes
pepper and salt

"Heat oil in heavy pan, add mushrooms, garlic, cayenne, meat and simmer for five minutes; strain tomatoes and add, simmer gently for 3/4 of an hour, blend tomato puree with a little water, add to first mixture, together with salt, cover and cook slowly a further 30 minutes, stirring from time to time. Keep hot till time to use."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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