Tomato Meat Spaghetti Sauce

• olive oil (Italian virgin)
• 1 clove fresh garlic, chopped
• 1 lb. lean ground beef
• 1 (16 oz.) can tomato paste
• 1/2 can water
• 3 (1 lb.) cans Italian style tomatoes, crushed
• dried oregano to taste, crushed
• salt and pepper to taste
• fresh dried mint to taste
• 1 small can Mexican hot sauce (optional)
• 12 Progresso Italian dried black olives (optional)

1. In a large saucepot, coat the bottom with olive oil.
2. Brown chopped garlic.
3. Crumble the ground beef into the pot and brown. You may use your own variety of meats (meatballs, Italian hot sausage removed from casing, pork chops, sirloin steak or ground beef).
4. Once the meat is browned, add the tomato paste, the water, the tomatoes, the oregano, the salt and pepper, the mint and the hot sauce.
5. Cook, covered, for 1 hour over medium heat; stir now and again.
6. Cook, uncovered, for 2 hours over medium-low heat, stirring now and again.
7. If heat is too high sauce will stick to bottom of pan.

olive oil, garlic, lean ground beef, tomato paste, water, italian style tomatoes, oregano, salt, mint, hot sauce, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731597 (may not work)