Recipe - Jane-Anne Mcphees Spaghetti Sauce

2 pound Ground beef; lean
1 Green pepper; chopped
1 cup Mushrooms; cut or sliced up
1 cup Carrots; shredded, optional
1 cn Tomato paste; 5One half oz
2 teaspoon Brown sugar
One half teaspoon Dried basil
1 Bay leaf
Salt
1 Onion; large, finely
; chopped
2 Garlic cloves finely chopped
2 tablespoon Butter
1 cup Tomatoes; minced , 28 oz
2 cup Water
1 One half teaspoon Dried oregano
One half teaspoon 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.

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