1 lb. veal for stew
1 lb. ground beef
1 box mushrooms
Basil
1 lb. pasta
1 lb. sausage
1 green pepper
Garlic
1 can crushed tomatoes

Cube veal or cut into bite sizes. Cut sausage into 1-inch pieces. Roll ground beef into meatballs. Get olive oil hot in frying pan. Brown veal (small amounts at a time) and set aside. Brown sausage pieces. Place veal and sausage in heavy pot; cover with 1 cup water. Simmer for 30 minutes (veal should be almost tender). In meantime, brown meatballs and set them aside.

Add tomatoes to veal mixture. Stir well to blend. Add meatballs, salt and pepper. Bring to a boil, and then simmer. Cut pepper into thin strips. In frying pan used to brown meat, toss in peppers and chopped garlic. Stir around so garlic does not burn. Add to pot with meat.

Using same frying pan, saute sliced mushrooms. Scrape juices and mushrooms into meat mixture. Add basil and simmer for about 20 minutes. Cook pasta and pour meat mixture over pasta and serve.