Jane-Anne Mcphee’s Spaghetti Sauce

Servings: 10
Ingredients:

2 lb Ground Beef, lean                   1    Onion, large, finely chopped
1    Green Pepper, chopped               2    Garlic Cloves finely chopped
1 c  Mushrooms, sliced                   2 tb Butter
1 c  Carrots, shredded, optional         1 c  Tomatoes, diced, 28 oz
1 cn Tomato Paste, 51/2 oz               2 c  Water
2 ts Brown Sugar                     1 1/2 ts Dried Oregano
1/2 ts Dried Basil                       1/2 ts Dried Thyme
1    Bay Leaf                                 Black Pepper, freshly ground
Salt

In a large stockpot, brown ground beef, onion, pepper and garlic for about
5 minutes. Drain off any fat in pan. In a medium frypan, cook mushrooms in
butter for 2 - 3 minutes, add to ground beef mixture along with carrots,
tomatoes, tomato paste, water, sugar, oregano, basil, thyme and bay leaf;
season with salt and pepper. Bring to boil, then reduce heat and let sauce
simmer, partially covered for at least1 hour (2 is better) until thick.
Stir often.

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