Andy's chunky veggie pasta sauce

Yield: 4 Servings

Measure Ingredient
Date: Thu, 12 Sep 96 20:22:10

: ½ lb lean ground beef

: 1 md yellow onion, chopped : 15 oz can peeled tomatoes : or

: 3 md fresh peeled plus

: ½ c water

: ½ md bell pepper

: (any color), chopped : ½ c sliced mushrooms

: (canned is fine)

: 3 stalks celery, sliced : 2 cl garlic, minced

: 1 ts garlic powder

: 1 ts oregano

: 1 ts basil

: 1 ts rosemary

: ½ ts thyme

: 1 dollop good olive oil : X-tra Hot Sauce to taste : fresh ground black pepper : grated Parmesan

: or

: Romano cheese

Brown the ground beef with the onions in a medium to large skillet (it should have a lid; alternatively, a large covered saucepan may be used). Drain the fat. Chop the tomatoes into bite-size pieces (do not drain) and add to the beef. Add the mushrooms, celery, pepper and garlic. Add herbs, crushing first, making sure the rosemary needles are well broken-up. Add a dollop (just enough for flavor) of olive oil, grind some pepper on top to taste. Finally, add the hot sauce to taste, remembering that the sauce simmers down and it will concentrate the hot stuff! Cook on medium heat for 5-10 minutes uncovered, then reduce heat, cover, and simmer for 15-20 minutes.

Uncover, and reduce sauce until it is the desired consistency. Serve over pasta with grated cheese and crusty bread. Heather Pierce Walt MM +0000

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