2 pounds ground beef
1 pound ground pork
1 teaspoon salt and pepper to taste
1 cup water
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried minced onion
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 teaspoon honey
1 tablespoon chili powder
1 (12 ounce) can tomato sauce
1 (16 ounce) can tomato paste
1 (2 quart) can tomato paste
1 (2.5 ounce) can tomato paste
2 (16 ounce) cans tomato paste
1 (2.5 ounce) can tomato paste
1 (16 ounce) can tomato paste
2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
5 tablespoons brown sugar
In a medium saucepan, combine ground beef, pork and salt and pepper. Bring to a boil. Reduce heat, and simmer for 3 minutes. Add water and onion, and simmer for 3 minutes.
Stir in the onion, garlic, cumin, crushed red peppers, crushed red pepper flakes and paprika. Return to a boil, and add wine. Return to a boil, and add tomato paste and tomatoes paste. Pour over meat mixture and simmer about 30 minutes. Mix tomato sauce, tomato paste, tomato paste, tomato paste, tomato paste and chili powder in a blender or food processor. Transfer mixture to a slow cooker.
Add tomato sauce, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste and chili powder. Cover, and cook about 30 minutes.
Thoroughly butter the bottom of a 9 inch shallow dish. Pour half of cream over rims of dish and sprinkle with milk.
Bake in preheated 375 degrees for 45 minutes. Remove rims of dish, and place on a wire rack to cool completely. Spread remaining cream over rims and top with remaining mushrooms and onions. Bake another 15 minutes, uncovered, or until cheese is bubbly and clumps.
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