| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauces, Pasta |
10 |
servings |
INGREDIENTS
| 2 |
lb |
Ground beef; lean |
| 1 |
|
Green pepper; chopped |
| 1 |
c |
Mushrooms; sliced |
| 1 |
c |
Carrots; shredded, optional |
| 1 |
cn |
Tomato paste; 51/2 oz |
| 2 |
ts |
Brown sugar |
| 1/2 |
ts |
Dried basil |
| 1 |
|
Bay leaf |
|
|
Salt |
| 1 |
|
Onion; large, finely |
|
|
; chopped |
| 2 |
|
Garlic cloves finely chopped |
| 2 |
tb |
Butter |
| 1 |
c |
Tomatoes; diced, 28 oz |
| 2 |
c |
Water |
| 1 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried thyme |
|
|
Black pepper; freshly ground |
INSTRUCTIONS
In a large stockpot, brown ground beef, onion, pepper and garlic for about
5 minutes. Drain off any fat in pan. In a medium frypan, cook mushrooms in
butter for 2 - 3 minutes, add to ground beef mixture along with carrots,
tomatoes, tomato paste, water, sugar, oregano, basil, thyme and bay leaf;
season with salt and pepper. Bring to boil, then reduce heat and let sauce
simmer, partially covered for at least1 hour (2 is better) until thick.
Stir often.
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