"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Ground Meat Sauce Piquante Recipe

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This recipe for Ground Meat Sauce Piquante, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Crotty


Ground Meat - 2 lbs.
Eggs - 3
Bread Crumbs
Onions - 1 large
Garlic - 5 cloves
Bell Pepper - 1 small
Parmesean cheese - 1/2 of a 3 oz. bag
Salt & Pepper to taste

Small Roux

Whole tomatoes - 1 large can or two small cans
Mushrooms - 2 small cans
Onions - 3 large
Bell peppers - 1 small
Garlic - 4 cloves
Beef Bouillon cubes - 2 cubes with 2 cups warm water
1/4 teaspoon mustard
Dash of Lea & Perrins Sauce

Combine the first (8) ingredients to make into balls, roll in flour and brown.

Fry chopped onions, garlic and bell peppers in roux. Add whole tomatoes - let simmer. Add beef bouillon and water, mustard, Lea & Perrins sauce and mushrooms. Add browned meat balls - allow to cook until done.

Serve over spaghetti!

Personal Notes:
Personal Notes:
I can't make enough of this for Dustin! It's his favorite!




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