Tomato-Meat Sauce

• 1 pound extra-lean ground beef
• 1 tablespoon olive oil
• 3/4 pound chopped onion
• 2 large cloves of garlic, minced
• 1/2 cup chopped carrots
• 1 pound mushrooms, chopped
• 28 ounces no-salt-added whole tomatoes
• 1 6-ounce can tomato paste
• 1 tablespoon chopped fresh basil or 1 teaspoon dried
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• Salt and freshly ground pepper

1. In a nonstick skillet, brown the meat in its own fat, stirring to break the meat up.
2. Push it to the side of the pan.
3. Add oil, and saute onion until it begins to soften.
4. Add garlic, and cook 30 seconds more.
5. Add the carrots and mushrooms, and cook until the mushrooms begin to give up their juice.
6. Cook until the liquid evaporates.
7. Add tomatoes, breaking them up with fingers as they go into the pan, along with tomato paste, basil and oregano.
8. Season with salt and pepper.
9. Cover and simmer over low heat at least 30 minutes, preferably 1 hour.
10. Cool, and refrigerate or freeze.
11. To serve, reheat slowly and serve over spaghetti.

extralean ground beef, olive oil, onion, garlic, carrots, mushrooms, salt, tomato paste, fresh basil, fresh oregano, salt

Taken from cooking.nytimes.com/recipes/1291 (may not work)