Jane-anne mcphee's spaghetti sauce
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground Beef, lean |
| 1 | Green Pepper, chopped | |
| 1 | cup | Mushrooms, sliced |
| 1 | cup | Carrots, shredded, optional |
| 1 | can | Tomato Paste, 51/2 oz |
| 2 | teaspoons | Brown Sugar |
| ½ | teaspoon | Dried Basil |
| 1 | Bay Leaf | |
| Salt | ||
| 1 | Onion, large, finely chopped | |
| 2 | Garlic Cloves finely chopped | |
| 2 | tablespoons | Butter |
| 1 | cup | Tomatoes, diced, 28 oz |
| 2 | cups | Water |
| 1½ | teaspoon | Dried Oregano |
| ½ | teaspoon | Dried Thyme |
| Black Pepper, freshly ground | ||
Directions
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.