Eat & Cook Dangerously

Spaghetti that will make you cry

2 pounds of ground beef
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 purple bell pepper, chopped
1 red bell pepper, chopped
1 large onion, chopped
8 cloves of garlic, mashed
6 pieces of celery, sliced
6 pieces of carrots, sliced
8 large mushrooms, sliced
3 26 ounce containers of Parmalat or freshly
chopped tomatoes (enough to fill up the pot)
a few spoons of fresh chopped parsley
spoon of fresh oregano
spoon of fresh basil
spoon of ground dried hot pepper
2 spoons of demi-glace
spoon of sugar
shot o' olive oil
glass o' wine
can o' beer
a few accidental cigarette ashes
salt and fresh pepper

 

Heat up the oil in a big pot. Add garlic, fry for
a minute, then add beef and half of the
onions. After a few minutes, push to one
side and in the empty space sauté peppers,
onions, celery.

When the beef is grey, add mushrooms and
tomatoes and stir everything together. No
need to drain the fat. Add the remaining
ingredients then simmer for two hours,
stirring occasionally, adding more beer or
wine at your discretion.

Serve with grated cheese, booze and spaghetti cooked al dente.

-Eat Dangerously Cookbook