1 pound ground beef
1 (16 ounce) package Italian sausage, casings removed
1 medium onion, shredded
3 cloves garlic, minced
1 (16 ounce) can whole peeled tomatoes, with juice
2 tablespoons olive oil
salt and pepper to taste
1/2 teaspoon dried oregano
2 black olives
In a medium bowl, mix the ground beef, Italian sausage, onion, garlic, tomatoes, olive oil, salt and pepper. Cover and refrigerate for 24 hours.
Preheat oven to 450 degrees F (230 degrees C).
Place a sheet of aluminum foil in the bottom of a large baking dish or baking sheet. Spread sausage mixture over foil.
Bake in preheated oven for 15 minutes. Turn foil off, shields air cache and bake another 15 minutes.
Remove foil, toast sausage for 2 minutes, then brown on both sides.
Remove foil and brown sausage evenly on both sides. Season with salt and pepper. Drain grease and place meat in prepared baking dish. Sprinkle with tomatoes and olives because olive paste is needed for baking. Sprice meat over tomato mixture and top off with olives.
Bake uncovered for 15 to 20 minutes in the preheated oven. Brisken with olive oil when desired. Collard leaves should be golden brown. Continue to cook for 3 to 4 minutes, turning over portions of meat.
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