Beefy Tomato Pasta Sauce with Vermicelli

• 2 lb ground beef
• 46 oz tomato juice
• 12 oz tomato paste
• 10 3/4 oz tomato soup
• 1/4 cup grated Parmesan cheese
• 4 tsp dried parsley or 1/4 cup chopped fresh parsley
• 1 tbsp sugar or sugar substitute
• 1 tsp dried oregano
• 1/2 tsp poultry seasoning
• 1/2 tsp nutmeg
• 1/2 tsp dried thyme
• 1/4 tsp dried sage
• 32 oz vermicelli or pasta of your choice

1. Brown meat.
2. Drain.
3. Add back to pot.
4. Add tomato juice, tomato paste, tomato soup, & parmesan cheese.
5. Mix well.
6. Stir in parsley, sugar, oregano, poultry seasoning, nutmeg, thyme, & sage.
7. Mix well.
8. Bring to a boil stirring frequently.
9. Reduce heat to low.
10. Simmer for 1 hour to 1 1/2 hours.
11. Cook pasta according to pkg directions.
12. Drain.
13. Return to pot.
14. Add sauce to pasta & mix well.
15. Serve topped with extra parmesan cheese, if desired.

ground beef, tomato juice, tomato, tomato soup, parmesan cheese, parsley, sugar, oregano, poultry seasoning, nutmeg, thyme, sage, vermicelli

Taken from cookpad.com/us/recipes/485718-beefy-tomato-pasta-sauce-with-vermicelli (may not work)