Spaghetti Sauce(All Purpose Sauce)

• 1 lb. ground beef
• 1/2 c. olive oil
• 2 cloves garlic, chopped
• 1 c. burgundy
• 1 (No. 1) can tomato puree
• 2 c. beef stock or bouillon
• 1/2 tsp. oregano
• 1/4 tsp. nutmeg
• 1/2 tsp. bay leaf
• 1/2 tsp. freshly ground black pepper
• 1 lb. ground veal
• 1 large onion, chopped
• 3/4 lb. mushrooms, sliced
• 1 (No. 2) can solid pack tomatoes (or 2 lb. fresh tomatoes)
• 1/2 tsp. sweet basil
• 1/4 tsp. rosemary
• 1 tsp. salt

1. Add meat to a pan and place in moderate 350u0b0 oven.
2. Let stay a few minutes, stirring a few times so that it will brown evenly. Heat the olive oil in a kettle, add onion, garlic and mushrooms. Cook and stir 5 minutes; add Burgundy, tomatoes, tomato puree and beef stock or bouillon.
3. Let cook gently 10 minutes; add the meat. Add spices; let simmer 1 1/2 hours, skimming occasionally.

ground beef, olive oil, garlic, burgundy, tomato puree, beef stock, oregano, nutmeg, bay leaf, freshly ground black pepper, ground veal, onion, mushrooms, solid pack tomatoes, sweet basil, rosemary, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293601 (may not work)