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Andy's Chunky Veggie Pasta Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ANDY'S CHUNKY VEGGIE PASTA SAUCE
 Categories: Sauces, Pastas, Beef
      Yield: 4 Servings
 
 
  :     1/2 lb lean ground beef
  :       1 md yellow onion, chopped
  :      15 oz can peeled tomatoes
  :          or
  :       3 md fresh peeled plus
  :     1/2 c  water
  :     1/2 md bell pepper
  :          (any color), chopped
  :     1/2 c  sliced mushrooms
  :          (canned is fine)
  :       3    stalks celery, sliced
  :       2 cl garlic, minced
  :       1 ts garlic powder
  :       1 ts oregano
  :       1 ts basil
  :       1 ts rosemary
  :     1/2 ts thyme
  :       1    dollop good olive oil
  :          X-tra Hot Sauce to taste
  :          fresh ground black pepper
  :          grated Parmesan
  :          or
  :          Romano cheese
  
  Brown the ground beef with the onions in a medium to large skillet (it
  should have a lid; alternatively, a large covered saucepan may be
  used). Drain the fat. Chop the tomatoes into bite-size pieces (do not
  drain) and add to the beef.  Add the mushrooms, celery, pepper and
  garlic. Add herbs, crushing first, making sure the rosemary needles
  are well broken-up. Add a dollop (just enough for flavor) of olive
  oil, grind some pepper on top to taste.  Finally, add the hot sauce
  to taste, remembering that the sauce simmers down and it will
  concentrate the hot stuff! Cook on medium heat for 5-10 minutes
  uncovered, then reduce heat, cover, and simmer for 15-20 minutes.
  Uncover, and reduce sauce until it is the desired consistency. Serve
  over pasta with grated cheese and crusty bread. Heather Pierce Walt MM
                                        Date: Thu, 12 Sep 96 20:22:10
  +0000
 
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