Many of you have emailed, commented, or IM’ed asking for my Slump recipe. Wow, my brother would kill me if he knew I was blogging our secret family Slump recipe. Luckily for me, nobody in my immediate family reads my blog. Except for SL, and she keeps all my secrets.

Here it is:

Slump

28 oz can of Progresso Whole Peeled tomatoes
1 6 oz. can tomato paste
1.5 pounds ground beef
1/8 Cup of green pepper
1/8 Cup Red Pepper (I use Sclafani Roasted red peppers in the jar)
1/8 Cup Yellow Onion
1/8 Cup chopped Garlic
1 Tbsp Basil
1 Tbsp Parsley
1 tsp salt
1 tsp pepper
1 tsp oregano
1 Bay Leaf
Sugar and Parmesean Cheese (Foot Cheese) to taste

Add the can of whole peel tomatoes in a blender and blend to make a puree. In a pot, sautee onions, garlic, and peppers in olive oil to simmer for about 5 minutes. In the same pot, add in ground beef. Stir in parsley, basil, salt, pepper and oregano. Cook until meat is browned and no pink remains. Add in blended tomato sauce + tomato paste. To thin out, fill up the empty tomato paste can with water and stir in. Bring to a boil. Add in Bay leaf, 1 tsp. sugar and appx. 3 tbsp of Foot Cheese. Simmer for at least 2 hours but 3-4 hours is better. Add in more foot cheese to taste for each hour of cooking. Mix with your favorite pasta and voile…Slump for dinner. It takes a long time to make, but it's so worth it. Also, you will have leftover meat sauce that I always like to put in little freezer bags that can easily be microwaved any night for a quick dinner. The meat only gets more tender after being frozen.

In my experience, the best kind of pasta to use for Slump is medium size Shells. It's something with the way the shells hold the little pockets of meat and sweet tomatoe sauce, making each shell give way to tiny explosions of juice with each bite! Mmmmmm. Enjoy. Oh, and if you make it be sure to come back here and tell us how it came out.