In Advance:
35 to 40 portions. Freezes well in smaller portions
Ingredients:
- 1/2 extra virgin olive oil
- 1 3/4 lbs yellow onions, coarsely chopped
- 2 lbs sweet italian sausage, removed from casings.
- 8 lbs ground beef, the leanest
- 1 1/2 TB freshly ground black pepper
- 2 cans tomato paste, 12 oz. each.
- 3 TB freshly minced garlic
- 3 oz. ground cuminseed
- 4 oz chili powder
- 1/4 cup prepared dijon mustard
- 4 TB salt
- 4 TB dried basil
- 4 TB dried oregano
- 6 lbs canned italian tomatoes, drained, about 5 cans, each 2 lbs, 3 oz. before draining
- 1/2 cup burgundy wine
- 1/4 cup fresh lemon juice
- 1/2 cup chopped fresh dill
- 1/2 cup italian parsley, chopped
- 3 cans, 16 oz. each, dark red kidney beans, drained
- 4 cans, 5 1/2 oz. each, pitted black olives, drained
Recipe:
- Heat olive oil in a very large soup kettle. Add onions and cook over low heat, covered, until tender and translucent, about 10 minutes.
- Crumble the sausage meat and ground beef into the kettle and cook over medium- high heat, stirring often, until meats are well browned. Spoon out as much fat as possible.
- Over low heat stir in black pepper, tomato paste, garlic, cuminseed, chili powder, mustard, salt, basil, and oregano.
- Add drained tomatoes, wine, lemon juice, dill, parsley, and drained kidney beans
- Stir well, and simmer, uncovered, for another 15 minutes.
- Taste and correct seasonings. Add olives, simmer for another 5 minutes to heat through, and serve immediately.