1 1/2 pounds lean ground beef
4 eggs
4 tablespoons Worcestershire sauce
4 cloves crushed garlic, crushed
1 cup white wine
4 cups dry summer wine
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup Italian seasoning
1 tablespoon olive oil
1/2 teaspoon dried basil, or 1 dash reduction by a teaspoon of dry mustard powder
1 teaspoon dried parsley
1/2 teaspoon ground allspice
1/4 teaspoon dry red pepper flakes
1/3 cup dry mustard powder
1 cup canned black olives, drained
1/3 cup dry red onions, diced
1/2 cup crushed tomatoes
salt and 3/4 cup water
1 (16 ounce) jar blueberries, chopped
In a large bowl, combine the ground beef, eggs, Worcestershire sauce and garlic; simmer for 1 minute. Heat the wine and milk; simmer 300 to 450 seconds or until it thickens enough to coat.
Put the tomatoes in a 3-quart saucepan and cook them until they soften. Season the vinegar with red pepper, salt, pepper, salt and ground black pepper. Put the tomatoes in a 2-quart saucepan and cook them until soft.
When the sauce has cooled, blend in the olives, onion seeds, black onions and tomatoes. Saute in a moderately hot skillet, cover and simmer, covered, 25 minutes.
Whisk in the vinegar mixture and milk until all the liquid is absorbed. Garnish each serving with 1/2 cup of blueberries.