Title: Jane-Anne Mcphee's Spaghetti Sauce
Categories: Sauce 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.