Hamburger Italiano
By: Richard Fiumara
Published: Sunday, December 6, 2009 - 2:33am

Ingredients




2 pounds LEAN CHOPPED SIRLOIN
1 tablespoon TO 2  OLIVE OIL
1/2 teaspoon CHOPPED OR MINCED GARLIC
SALT & BLACK PEPPER TO TASTE 	

1/2 inch GREEN PEPPER CUT  ½ IN. PIECES
1 ounce CAN HUNT’S TOMATO SAUCE (15  CAN)
1/4 teaspoon TO ½  OREGANO - DRIED
1/4 teaspoon BASIL - DRIED
1/2 teaspoon SUGAR
SALT & PEPPER TO TASTE

1/4 cup GRATED ROMANO CHEESE

Preparation

1 FORM HAMBURGER INTO 6 MINIATURE MEAT LOAVES ABOUT 1/3 LB EACH.  PLACE IN COLD PAN WITH OLIVE OIL, SEASON WITH GARLIC, SALT AND BLACK PEPPER AND BROWN ON ONE SIDE.  WHILE MEAT IS COOKING, MIX NEXT 5 INGREDIENTS IN A BOWL.  CLEAN CAN WITH A LITTLE WATER TO THIN SAUCE.  IF USING OWN SPAGHETTI SAUCE, ONLY ADD THE OREGANO.  AFTER FLIPPING HAMBURGERS, ADD GREEN PEPPERS TO FRYING PAN.  WHEN MEAT IS COOKED DRAIN OIL.  ADD THE SAUCE.  SPRINKLE THE GRATED CHEESE OVER THE TOP.  COVER & SIMMER FOR 1 TO 1 ½ HOURS.  SAUCE WILL THICKEN.

About


SERVING SUGGESTIONS: MASHED POTATOES AND GREEN BEANS FLAVORED WITH A LITTLE OLIVE OIL, GARLIC & BLACK PEPPER.
THE PRESENTATION LOOKS GREAT ON THE PLATE AND HAS THE COLORS OF THE ITALIAN FLAG.  LEFTOVERS MAKE GREAT SANDWICHES.
HISTORY: MY MOTHER CALLED THE RECIPE “HAMBURGERS IN THE SAUCE” BUT I RENAMED IT.  AFTER WE WERE OLD ENOUGH, MOM WOULD LET MARIA AND ME START DINNER.  THIS WAS ONE OF THE DISHES WE COULD START AFTER WE GOT HOME FROM SCHOOL AND IT COULD SIMMER UNTIL MY FATHER GOT HOME FROM WORK.