As I mentioned in my post yesterday about our Italian Night, I am so very excited to have finally mastered my Dad’s famous “Mississippi Sketti” that he used to sell in the dorms in college to make extra money. What I love most about this recipe is that it is simple, but absolutely delicious. I love too that it is relatively “clean” – using lots of fresh veggies. I promised to share the recipe (and even got permission from Dad) so here it is:
Mississippi Sketti
Ingredients: (remember I was making enough for 21 people in this picture)
- Green Bell Pepper
- Onion
- Fresh Mushrooms
- Ground Chuck
- Hunt’s Tomato Sauce
- Hunt’s Tomato Paste
- Hunt’s Fire Roasted Tomatoes with Garlic
- Extra Virgin Olive Oil
- Oregano and Garlic Power to taste *optional
First dice up your onion and bell pepper and coat in EVOO. Saute until peppers are soft and onions are browning. Add in ground chuck and brown. Drain. Add in tomato sauce, fire roasted tomatoes, tomato paste, and three paste cans full of hot water. Let cook at least 30 minutes at a very low simmer. Season to taste with oregano and garlic powder. (you wont need much) Add in fresh mushrooms and let cook until mushrooms are tender – about another 30 minutes. Serve over any of your favorite pasta. (and pair with your favorite wine! I suggest Flip Flop Moscato!)
