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kielbasa ground beef garlic yellow onion vegetable juice cornstarch cherry tomatoes zucchini pesto sauce parsley fresh chives oregano thyme salt fresh pepper white wine olive oil
Viewed: 13 - Published at: 2 months agoIngredients
- 12 lb Polish kielbasa (about 1/4-inch thick slices)
- 12 lb ground beef
- 2 large garlic cloves
- 1 medium yellow onion
- 1 (5 1/2 ounce) can V8 vegetable juice
- 1 tablespoon cornstarch (large tablespoon)
- 12 -15 small cherry tomatoes, sliced in half
- 2 -3 fresh zucchini (preferably slender ones cut in 1/4 in thick slices)
- 1 teaspoon pesto sauce (large teaspoon)
- 14 cup fresh parsley
- 1 tablespoon fresh chives
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt
- fresh pepper
- white wine
- olive oil
Method
- in large frying pan saute with olive oil - thinly sliced onion & thinly sliced garlic until lightly blanched.
- add sausage & ground beef.
- saute until sausage & beef are braised.
- add some wine.
- transfer to a large pan.
- add halved cherry tomatoes & sliced zucchini.
- saute until tomatoes begin to wrinkle.
- add V8 & allow to reach a simmer.
- add pesto, oregano & thyme.
- reduce to level of a thin sauce.
- add corn starch & thicken.
- add more wine.
- last add parsley & chives.
- season with salt & fresh pepper.
- reduce to sauce thickness (if it needs liquid add more white wine).
- Allow to cool & refrigerate overnight for flavors to be infused in the sauce.
- Serve over al dente pasta and top with grated romano cheese.
