SI Vault
Edited by Gay Flood
February 08, 1988
KOSAR'S DEFENDERS Rick Reilly (High and Mighty, Jan. 25) has sunk to new depths in the popular pastime of insulting Cleveland Browns quarterback Bernie Kosar, one of the best in the business. Admittedly, sniping at Kosar was the in thing to do this season, but fate—the Browns' heartbreaking loss to the Denver Broncos—was cruel enough, don't you think? Please allow me, as one of his many fans, to set the record straight: Standing next to anyone on the beach, Kosar would look tall and wiry; his hair is beautiful; he looks intelligent; and his passes are timed with the precision of a technician who doesn't need to knock the breath out of receivers, whether they have a beer in hand or not.ELIZABETH SNODGRESS Salt Lake City
Decrease font Decrease font
Enlarge font Enlarge font
February 08, 1988


View CoverRead All Articles View This Issue
1 2

3 T. cooking oil
1 medium onion, diced
1 green pepper, diced
3 2-inch cubes salt pork
3 or 4 spareribs (thick)
3 sweet Italian sausages
3 hot Italian sausages
2 qts. canned or crushed tomatoes
2 12-oz. cans tomato paste
1 qt. water
2 T. dried oregano
2 T. dried parsley
2 T. dried basil
2 cloves garlic, diced
� c. grated Parmesan or Romano cheese
2 lbs. ground beef

Heat oil in a large saucepan. Over medium heat, saut� onion, green pepper and salt pork until onion is transparent, peppers are soft and salt pork is browned. Add spare-ribs and sausages (pierce sausages first with a fork), and brown in pan until they begin to render their juices. Add tomatoes, tomato paste and water. Season with oregano, parsley, basil, garlic and cheese. Let simmer three to four hours. Meanwhile, shape ground beef into balls about two inches in diameter and fry in oil until browned. (Peg mixes ground beef with two eggs, two slices moistened bread, � cup Italian-flavor breadcrumbs, � cup grated cheese, and salt, pepper and Italian spices to taste). Add about half the meatballs to sauce along with drippings when about half an hour of cooking time remains. Yield: 2� to three quarts of sauce. Remove all meat and serve separately. Spoon desired amount of sauce over cooked rigatoni (one-pound box). Store remaining sauce in refrigerator.

1 2