Directions

• In a Dutch oven, saute the onion, carrots, green pepper, celery and
• parsley in oil until vegetables are tender. Add the tomatoes,
• ketchup, brown sugar, lemon juice, vinegar, mustard, Worcestershire
• sauce, salt and pepper. Cover and simmer for 1-1/2 hours.
• Meanwhile, soak bread in water; squeeze dry and crumble into a large
• bowl. Add the eggs, onion, parsley, salt and pepper. Crumble beef
• over mixture and mix well. Shape into eight patties.
• Broil or pan-fry until a meat thermometer reads 160° and meat is
• no longer pink; drain. Add to sauce. Cover and simmer for 10 minutes
• or until heated through. Serve with rolls. Yield: 8 servings.