Recipe - Andys Chunky Veggie Pasta Sauce

One half pound lean ground beef
1 md yellow onion, chopped
15 ounce can peeled tomatoes
: or
3 md fresh peeled plus
One half cup water
One half md bell pepper
: (any color), chopped
One half cup cut or sliced up mushrooms
: (canned is fine)
3 stalks celery, cut or sliced up
2 cl garlic, minced
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
One half teaspoon thyme
1 dollop good olive oil
: Xtra 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 bitesize 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 brokenup. 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 510 minutes
uncovered, then reduce heat, cover, and simmer for 1520 minutes.
Uncover, and reduce sauce until it is the desired consistency. Serve
over pasta with grated cheese and crusty bread. Heather Pierce Walt MM
Posted to MMRecipes Digest V3 #250

Date: Thu, 12 Sep 1996 21:20:14 0400

From: Walt Gray waltgray@mnsinc.com