Andy's Chunky Veggie Pasta Sauce

Recipe Ingredients

1/2 lb	227g / 8oz	Lean ground beef
1 lb	454g / 16oz	Yellow onion - chopped (medium)
1 can		Peeled tomatoes or 3 fresh peeled plus (medium)
1/2 cup	118ml	Water
1/2 cup	118ml	Bell pepper (medium) (any color), chopped
1/2 cup	118ml	Sliced mushrooms (canned is fine)
3		Celery stalks - sliced
2		Garlic cloves - minced
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Basil
1 teaspoon	5ml	Rosemary
1/2 teaspoon	2.5ml	Thyme
1		Dollop good olive oil
		extra hot sauce to taste
		fresh ground black pepper
		Grated parmesan or romano cheese

Recipe Instructions

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 bite-size 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 broken-up.

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 5-10 minutes uncovered, then reduce heat, cover, and simmer for 15-20 minutes.

Uncover, and reduce sauce until it is the desired consistency. Serve over pasta with grated cheese and crusty bread.

Source:
Mario Batali

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