Spaghetti

Admire the small onions, and then set them aside. Chop the large onions. Cook ground beef and turkey with olive oil until meat is browned. Use colander or other method to drain off the grease. Put meat in large pot (15 qt or more, preferably with a thick, heat-spreading bottom). Add red wine, chopped onions, canned tomatoes, and tomato paste. Heat to a very light boil. Peel the small onions. Toss 'em in.

Chop the fresh tomatoes. Add chopped tomatoes and cherry tomatoes to the mix. Add the black olives, capers, hot sauce, brown sugar, and Italian seasoning.

Cook the pepperoni in a separate pan (or in microwave) to a desired texture and drain off the grease. Add the pepperoni to the mix.

Peel and chop the garlic to desired size and add to the mix. Chop the peppers and add to the mix. Chop and add mushrooms to the mix. Cook on a low simmer for a few (at least 3) hours. Salt and season to taste.

When this thing is done, serve over pasta. The whole small onions will be cooked to a fine texture and will be served whole in the sauce. I find them to be delicious bites!

Printable version in Adobe pdf format:

2	baskets	cherry tomatoes
8	fresh	whole tomatoes
3	large cans	chopped tomatoes
1	medium can	tomato paste

2	fresh	large yellow onions
2	fresh	large purple onions
20	fresh	small yellow or white onions

	2		fresh		green peppers
	2		fresh		red peppers

4	cloves	garlic
4	small cans	chopped black olives
2	small jars	capers
20	fresh	mushrooms

1/2	bottle	red wine
1/4	bottle	Crystal brand hot sauce
3	tablespoons	olive oil

1 - 1.25	lbs	ground turkey
1 - 1.25	lbs	ground beef
1	package	pepperoni

2	tablespoons	Italian seasoning
4	tablespoons	brown sugar
4	medium	bay leaves
	to taste	salt