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Herbed Italian Meat Sauce Recipe

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I got this recipe from a California cousin back in 1953, and it's just as popular with my family now as it was then. The slow simmering really blends the tastes.—LaVerne Creamer, Paducah, Texas

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Herbed Italian Meat Sauce Recipe

Prep: 5 min. Cook: 1 hour 40 min.

Yield: 4-6 Servings

5 100 105

Ingredients

1 pound ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 small green pepper, chopped
1 can (28 ounces) stewed tomatoes
2 cans (8 ounces each) tomato sauce
1 can (8 ounces) sliced mushrooms, undrained
1-1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon ground sage
1/4 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 bay leaf
1 cup water
Cooked pasta
Grated Parmesan cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients except pasta and cheese.
Simmer, uncovered, for 1-1/2 hours or until the sauce is as thick as desired, stirring occasionally. Discard bay leaf. Serve with pasta; sprinkle with cheese. Yield: 4-6 servings.

Originally published as Herbed Italian Meat Sauce in Country Ground Beef , p78

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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