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Recipe Name: Andy's Chunky Veggie Pasta Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Sauces Comments:
Preparation Time:
Number of Servings: 4

1/2 Pound(s) Lean ground beef
1 Yellow onion, chopped
15 Ounce(s) Can peeled tomatoes
or 3 md fresh peeled plus 1/2 c water 1/2 md bell pepper :
(any color), chopped 1/2 c sliced mushrooms : (canned is
fine) 3 stalks celery, sliced 2 cl garlic, minced 1 ts garlic
powder 1 ts oregano 1 ts basil 1 ts rosemary 1/2 ts thyme 1 dollop
good olive oil : X-tra Hot Sauce to taste : fresh
ground black pepper : grated Parmesan : or :
Romano cheese 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. Heather Pierce Walt MM Posted to MM-Recipes Digest V3 #250
Date: Thu, 12 Sep 1996 21:20:14 -0400 From: Walt Gray

Nutrition (calculated from recipe ingredients)
Calories: 168
Calories From Fat: 110
Total Fat: 11.9g
Cholesterol: 42.5mg
Sodium: 191.1mg
Potassium: 347.9mg
Carbohydrates: 4.3g
Fiber: 1.1g
Sugar: 2.5g
Protein: 10.9g

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