Ingredients:1 tablespoon olive oil1 onion, diced3 cloves garlic, minced1 can (28 ounces) crushed tomatoes1 can (14.5 ounces) diced tomatoes1 can (6 ounces) tomato paste1 cup water1 tablespoon sugar1 teaspoon salt1/2 teaspoon black pepper1/4 teaspoon cayenne pepper1/4 teaspoon dried oregano1/4 teaspoon dried thyme1/2 cup chopped fresh parsleyDirections:Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes. Add the crushed tomatoes, diced tomatoes, tomato paste, and water. Stir in the sugar, salt, black pepper, cayenne pepper, oregano, and thyme. Bring to a simmer and cook for 30 minutes. Stir in the parsley and cook for 5 minutes.
In a large stockpot, brown ground beef, onion, pepper and garlic for about5 minutes.
Drain off any fat in pan.
In a medium frypan, cook mushrooms inbutter 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 saucesimmer, partially covered for at least1 hour (2 is better) until thick.
Stir often.
Ingredients
Directions
In a large stockpot, brown ground beef, onion, pepper and garlic for about5 minutes.
Drain off any fat in pan.
In a medium frypan, cook mushrooms inbutter 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 saucesimmer, partially covered for at least1 hour (2 is better) until thick.
Stir often.
