5 cloves garlic, cut into 1 inch pieces
2 tablespoons olive oil
1 teaspoon red wine vinegar
4 tablespoons dried red bell pepper
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried basil leaves
1/2 teaspoon salt, or to taste
1 tablespoon garlic powder
1/2 teaspoon ground black pepper
3 tomatoes, peeled, seeded and pressed
2 tablespoons white wine
1/2 cup water
1/2 cup dry bread crumbs
1/2 cup dry white bread crumbs
1 cup grated Parmesan cheese
salt and pepper to taste
Preheat oven to 350 F.
Rub the garlic, oil and vinegar over 20 cloves of garlic, then place them in a 1 quart casserole dish. in the refrigerator until almost done cooking time.
Meanwhile, in a large saucepan over medium heat, cook the red bell pepper, the oregano, basil, salt, garlic powder, black pepper and tomatoes until the meat is almost tender. Reduce heat to low and let simmer, stirring occasionally. Let simmer 5 minutes. Stir in water to cover. Stir in bread crumbs, Parmesan cheese and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer 5 more minutes.
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