Italian Spaghetti Sauce
|Olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Celery stalk||1 , chopped|
|Carrot||1 , chopped|
|Onion||1 Large, chopped|
|Bell pepper||1 Small, chopped|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Ground beef||1⁄2 Pound|
|Peeled chopped tomatoes||2 Cup (32 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Tomato paste||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Oregano||1 1⁄2 Teaspoon|
|Fresh basil leaves/1/2 teaspoon dried basil||3|
|Canned chopped mushrooms||3 Ounce (1 Can)|
|Burgundy wine||1⁄2 Cup (8 tbs)|
1. Saute vegetables (except tomatoes), parsley, and meat in olive oil until vegetables are tender and meat is lightly browned.
2. Add tomatoes, tomato sauce, tomato paste, and water, and cook together gently for a few minutes.
3. Add herbs, mushrooms, and seasonings and simmer, uncovered,
for 2 to 2 1/2 hours, or until thickened. Add wine and adjust seasonings, if necessary; remove bay leaf.