Best-Ever Bolognese Sauce

• 3 lbs ground beef
• 2 1/2 cups carrots, chopped
• 1 large green pepper, chopped
• 1 1/2 cups onions, chopped
• 8 ounces fresh mushrooms, chopped
• 4 teaspoons minced garlic
• 2 (28 ounce) cans whole tomatoes (1 drained)
• 2 (680 ml) cans pasta sauce (PRIMO orginal works best)
• 2 1/4 cups low sodium beef broth
• 1 1/2 teaspoons salt
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons ground black pepper
• 1/4 teaspoon fennel seed, crushed
• 1 cup whipping cream

1. In large stock pot, cook beef, onions, carrots & green pepper on medium heat until meat is browned.
2. Add mushrooms and garlic. Cook 3 - 5 minutes longer.
3. Drain.
4. Add remaining ingredients EXCEPT whipping cream.
5. Bring to boil.
6. Reduce heat; simmer 20 - 30 minutes stirring frequently and breaking up tomatoes with the back of a wooden spoon on the side of the pot.
7. Stir in cream; heat through.
8. Serve over pasta.
9. Freezes well.

ground beef, carrots, green pepper, onions, mushrooms, garlic, tomatoes, pasta sauce, beef broth, salt, rosemary, red pepper, ground black pepper, fennel, whipping cream

Taken from www.food.com/recipe/best-ever-bolognese-sauce-432405 (may not work)