Hot Dago

"These are better the second day. Joni uses 2 pounds hamburger and 1 pound pepperoni; I use 2 pounds pepperoni and 1 pound hamburger. I also add sliced stick pepperoni and left-over meat, and serve over spaghetti."--Mama Mouse

1 large can tomato juice
1 quart tomatos
1 onion, chopped
2 (6-ounce) cans tomato paste
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon oregano
1/2 teaspoon paprika
2 cloves garlic, minced
1 teaspoon red pepper
3 pounds fresh pepperoni* [or substitute 1 to 2 pounds hamburger for part of the pepperoni]
[Opt: 1 stick of hard pepperoni sausage, sliced]
[Opt: left-over meat (chicken, roast beef, or pork), diced]
[hamburger buns, French bread, or hot cooked spaghetti]

Stir together all ingredients except the meat(s). Cook 3 hours.

[If using hamburger, mix it into the fresh pepperoni.] Make into patties and brown slightly. Add patties to sauce for the last 2 hours of cooking time. [Also add sliced pepperoni and left-over meat, if any.] Serve on hamburger buns or French bread [or over hot cooked spaghetti].

Makes 18 to 20 patties.

(from Joni)

* Or bulk ground hot Italian sausage.