DeDe's Sauce Ragu
	Makes about 4 servings

	3 cloves garlic, thinly sliced
	2 tablespoons chopped fresh thyme leaves
	3 tablespoons olive oil
	2 medium-size red bell peppers, seeded and cut into thin strips
	1 bay leaf
	1 pound ground beef or ground lamb
	1/2 cup dry red wine
	1 pound fresh plum tomatoes, peeled, seeded and chopped
	1 teaspoon salt
	Freshly ground black pepper and cayenne to taste
	Freshly grated Pecorino or Parmesan cheese for garnish

	Combine the garlic and thyme and set aside. Heat the olive oil in a medium-size heavy 
	pot over medium heat. Add the garlic and thyme and stir for one minute. Add the bell 
	peppers and the bay leaf and cook, stirring, for one minute. Add the beef or lamb, and 
	stir to brown, about five minutes. Increase the heat to medium-high and add the wine and 
	stir until most of it has evaporated. Add the tomatoes, salt, black pepper and cayenne and 
	stir to mix. Cover and reduce heat to medium-low and simmer for 30 minutes. Remove the bay 
	leaf and cook for 10 minutes more. When serving, garnish with the cheese.

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