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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 4 |
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The more vegetables, the better!!! Dried herbs may be used in place of fresh herbs. Ingredients:
1 lb 85% lean ground beef |
1 large yellow onion, chopped |
1/2 cup green sweet pepper, chopped |
1/4 cup celery, chopped |
1/2 cup carrot, chopped |
1 cup white mushroom, sliced |
2 garlic cloves, minced |
1 tablespoon extra virgin olive oil |
2 (14 1/2 ounce) cans tomatoes, undrained and cut up |
1 (6 ounce) can tomato paste |
1 (737 g) jar prego pasta sauce with mushrooms |
2 tablespoons fresh parsley, chopped |
1 tablespoon fresh basil, chopped |
1 tablespoon fresh oregano, chopped |
2 teaspoons fresh marjoram, chopped |
1 teaspoon sugar |
salt, to taste |
pepper, to taste |
parmesan cheese, grated |
Directions:
1. In a frying pan, cook the beef until brown, drain, keep in the pan.
2. In a Dutch oven or LARGE cooking pan cook carrots, celery, garlic, mushrooms, onion, sweet pepper in hot oil until they are tender.
3. Stir in beef, tomatoes, tomato paste, Prego, parsley, sugar, salt and black pepper.
4. Bring to a boil; reduce heat. Simmer, covered for 30 minutes.
5. Uncover; simmer for 15 minutes more, stirring occasionally. Stir in fresh herbs.
6. Meanwhile, cook pasta accordingly and serve with sauce. Sprinkly with Parmesan if desired.
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