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Title: Jane-Anne Mcphee's Spaghetti Sauce
Categories: Sauces, Pasta
Yield: 10 Servings
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
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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