Herbed Italian Meat Sauce

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

SERVINGS

4-6

CATEGORY

Main Dish

METHOD

Stovetop - One-Dish

PREP

5 min.

COOK

100 min.

TOTAL

105 min.

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. 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 over pasta; sprinkle with Parmesan cheese. Yield: 4-6 servings.

Printed from tasteofhome.com Sep 7, 2008

Copyright Reiman Media Group, Inc © 2008