1 C. ground beef
1 C. ground Italian sausage
2 T. minced onion
2 T. grated Romano cheese
2 T. grated mozzarella cheese
1 C. seasoned bread crumbs
30 - 36 mushrooms
the stems off the mushrooms. Chop the stems. Simmer the ground beef, Italian
sausage, onions and mushroom stems in a saute pan. Add the rest of the
ingredients and add a little water if necessary to moisten the filling. Cool and
stuff the mushroom caps.
Bake at 350°F. for 15 - 20 minutes.
Italian Tagliatelle with Meat Sauce
2 lbs. ground beef
1 celery stalk chopped fine
1 carrot chopped fine
2 small onions chopped fine
2 lb. 3 oz. canned crushed tomatoes
1 glass red wine
2 oz. butter
2 oz. olive oil
1 bay leaf
Saute the onion, carrot and onion in the olive oil and butter. Add the ground
beef and brown. Add the wine and cook for 10 minutes. Add the crushed tomatoes
and the bay leaf. Bring to a boil and reduce heat. Simmer for 1 hour.
Cook 1 lb. tagliatelle pasta until ala dente. Add to the sauce. Serve with fresh
gated parmesan cheese.