Spaghetti With Meat Sauce
|Lean ground beef||1⁄2 Pound|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Tomato paste||3 Ounce (Half Of A 6 Ounce Can)|
|Water/Dry red wine||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Bay leaf||1 Small|
In a large saucepan cook meat, mushrooms, onion, carrot, green pepper, celery, and garlic till meat is no longer pink and vegetables are tender.
Drain off fat.
Stir in undrained tomatoes, tomato paste, water or wine, basil, oregano, bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Bring to boiling; reduce heat.
Cover and simmer for 30 minutes, stirring occasionally.
Remove bay leaf.
Combine cornstarch and 1 tablespoon cold water.
Stir into sauce.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Meanwhile, cook spaghetti according to package directions.