Andy's Chunky Veggie Pasta Sauce Recipe

• 1/2 lb lean grnd beef
• 1 med yellow onion, minced
• 1 x 15 ounce can peeled tomatoes or possibly
• 3 med fresh peeled plus
• 1/2 c. water
• 1/2 med bell pepper (any color), minced
• 1/2 c. sliced mushrooms (canned is fine)
• 3 stalk celery, sliced
• 2 cl garlic, chopped
• 1 tsp garlic pwdr
• 1 tsp oregano
• 1 tsp basil
• 1 tsp rosemary
• 1/2 tsp thyme
• 1 x dollop good extra virgin olive oil x-tra warm sauce to taste fresh grnd black pepper grated parmesan or possibly Romano cheese

1. Brown the grnd beef with the onions in a medium to large skillet (it should have a lid; alternatively, a large covered saucepan may be used).
2. Drain the fat.
3. Chop the tomatoes into bite-size pcs (don't drain) and add in to the beef.
4. Add in the mushrooms, celery, pepper and garlic.
5. Add in herbs, crushing first, making sure the rosemary needles are well broken-up.
6. Add in a dollop (just sufficient for flavor) of extra virgin olive oil, grind some pepper on top to taste.
7. Finally, add in the warm sauce to taste, remembering which the sauce simmers down and it will concentrate the warm stuff!
8. Cook on medium heat for 5-10 min uncovered, then reduce heat, cover, and simmer for 15-20 min.
9. Uncover, and reduce sauce till it is the desired consistency.
10. Serve over pasta with grated cheese and crusty bread.
11. Heather

lean grnd beef, yellow onion, tomatoes, water, bell pepper, mushrooms, celery, garlic, garlic, oregano, basil, rosemary, thyme, olive oil

Taken from cookeatshare.com/recipes/andy-s-chunky-veggie-pasta-sauce-65206 (may not work)