Pasta Chuta

• 1 lb lean ground beef
• 4 large carrots, peeled
• 1/2 cup minced fresh parsley
• 2 medium onions, peeled
• 3 garlic cloves, peeled
• 2 tablespoons olive oil
• 7 cups tomato sauce (or 2 -28oz. cans tomato sauce)
• 2 cups about 2oz . dried black mushrooms
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 3 bay leaves
• 1/2 teaspoon ground cloves
• cooked pasta

1. Saute the ground beef in a skillet until browned. Set aside. Grind the carrots, parsley, onions, and garlic together or chop very finely. Heat the oil in a large saucepan or Dutch oven. Add the vegetables and cook, stirring, until they begin to brown. Transfer the meat to the vegetable mixture, scraping off any brown bits from the skillet. Stir in the tomato sauce, about 2 cups dried mushrooms and spices. Bring to a boil, reduce heat and simmer for 2-3 hours or until thickened. Taste and correct the seasonings. Serve over steaming pasta, passing grated cheese to be sprinkled over each serving, if desired.

lean ground beef, carrots, fresh parsley, onions, garlic, olive oil, tomato sauce, black mushrooms, cinnamon, ground ginger, allspice, bay leaves, ground cloves, pasta

Taken from www.food.com/recipe/pasta-chuta-398699 (may not work)