From Tomato Paste to Tomato Sauce - Italian Tomato Paste

• 2 lbs (.9 kg). very ripe tomatoes (Roma if possible), chopped
• 1 cup (225 ml) canned tomatoes (Italian variety)
• 1 sachet tomato paste (salt reduced)
• 1 can tomato soup (condensed)
• 2 quarts (1900 ml) beef stock
• ground black pepper
• 1 tsp (5 ml). sea salt
• 1 dash of Worcestershire sauce
• bay leaves
• 2 stalks celery
• 2 peeled medium sized carrots
• 4 button mushrooms, wiped clean with a soft cloth
• 1 large red onion
• 2 cloves (or more) garlic, crushed
• 1 tbsp (15 ml) good quality olive oil
• 2 lbs (.9 kg). best minced beef steak, cooked and drained of all fat

1. Peel fresh tomatoes and remove core and seeds; chop.
2. Chop canned tomatoes and reserve the juice(make sure any skins are removed).
3. Chop the celery and carrots into small cubes.
4. Mince onion.
5. Finely slice the mushrooms.
6. In a large solid based saucepan or frypan (I actually make this in my pressure cooker)heat olive oil over a low heat; add the chopped onions and garlic and saute until transparent, not browned.
7. Add the chopped fresh tomatoes, chopped canned tomatoes, tomato paste and the can of condensed tomato soup, and juice from the canned tomatoes; simmer for approximately 10 minutes stirring all the time.
8. Add the chopped celery, carrots and mushrooms, and the bay leaves.
9. Add the beef stock and gently bring contents to a rapid boil; lower heat and add the Worcestershire Sauce, ground black pepper and sea salt.
10. If using a conventional saucepan or frypan, cook over a low heat for at least 1 hour more if time allows, the longer the cooking the deeper the taste.
11. If making into a lasagna or bolognais sauce, add the minced beef and allow to heat through.

tomatoes, tomato, tomato soup, beef stock, ground black pepper, salt, worcestershire sauce, bay leaves, stalks celery, carrots, button mushrooms, red onion, garlic, olive oil

Taken from online-cookbook.com/goto/cook/rpage/001526 (may not work)