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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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It was submitted to them by Shirley Kinner of Medford Wisconsin. Since I don't like mushrooms, they were left out. But I will list them in the ingredients, and you can leave them out if you like. When I made this, the dried minced onions were added with the ground beef and pepperoni. I think if you like a thicker sauce, you might want to cut the amount of water to 3/4 cup. Submitted to ZAAR on February 18th, 2010. Ingredients:
1/2 lb ground beef |
6 ounces sliced pepperoni |
1 cup water |
1 (8 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
1 (4 ounce) can mushroom stems and pieces, drained (optional) |
2 tablespoons dried onion flakes |
2 tablespoons dried parsley flakes |
1 teaspoon dried oregano |
1 teaspoon chili powder |
3/4-1 teaspoon sugar |
1/2 teaspoon garlic powder |
Directions:
1. In a large skillet, cook beef and pepperoni ( this is when I added the onions ) over medium heat until beef is no longer pink,drain.
2. Return meat to skillet and add rest of ingredients.
3. Bring sauce to a boil and reduce to a simmer, uncovered for 20 minutes.
4. Serve over your favorite pasta.
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