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.

Converted by MM_Buster v2.0l.