---------- Recipe via Meal-Master (tm) v8.05
       Title: Spaghetti Sauce with Vodka
  Categories: Pasta
       Yield: 12 Servings
       2    White onions, peeled and
       6    Garlic cloves, chopped
       2 tb Olive oil, or as needed
            Salt to taste
            Lots of freshly ground black
     3/4 c  Vodka mixed with 1 tbsp.
       2 lb Lean ground beef
       2 lg Cans whole tomatoes
            Basil (fresh or dried) to
       1 lb Mushrooms, cleaned & sliced
       6    To 8 oz. jar (plus juices
            -from jar), pimiento-stuffed
            -green olives, sliced
            Chopped fresh Italian
   Saute the onions and garlic in olive oil until limp,
   about 10 minutes. While the onions are cooking,season
   them with salt and a generous amount of pepper, and
   add the vodka mixture in 3 additions, letting it
   reduce to a glaze after each addition.  Add the beef
   to the onion mixture and saute until browned.
   Puree (or crush) the tomatoes and their juices and add
   to the beef mixture, along with basil, mushrooms,
   olives and their juices, and parsley. Simmer for 2 to
   3 hours, stirring occasionally.  Taste before serving.
   The sauce should be on the salty side. Yield 12 to 13
   cups; Serves 12  Typed in MMFormat by
   cjhartlin@msn.com  Source: Cookbook Digest March/April