1 no ingredients
Directions
: 1/2 lb lean ground beef
: 1 md yellow onion, chopped
: 15 oz can peeled tomatoes
: or
: 3 md fresh peeled plus
: 1/2 c water
: 1/2 md bell pepper
: (any color), chopped
: 1/2 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
: 1/2 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
Date: Thu, 12 Sep 96 20:22:10
+0000
Servings: 4 servings
Andy's Chunky Veggie Pasta Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce; Vegetable
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We hope you enjoy this Andy's Chunky Veggie Pasta Sauce recipe.
