Ingredients
1 pound ground beef or sausage
1/2 green pepper, diced
1/2 red pepper, diced
1 onion, diced
8 - 10 mushrooms, sliced
(optional) 1 carrot, shredded
(optional) 1 celery stalk, diced
(optionaa) 1/2 zucchini, diced
2 cloves garlic minced
2 teaspoon oregano
1 teaspoon basil
1/2 teaspoon chili powder
1/4 teaspoon chili flakes
1 large can whole plum tomatoes
1 small can tomato sauce
2 tablespoon tomato paste
1/4 cup ketchup
1 tablespoon sugar*
Preparation
In a large stock pot, brown the ground beef over medium heat. Drain, and return to pot. Reduce heat and add the green pepper, red pepper, onion, mushrooms, carrot (if using), celery (if using), zucchini (if using), garlic, oregano, basil, chili powder, chili flakes, and salt and pepper to taste. Cover and allow to cook for 5-10 minutes, until vegetables have softened slightly.
Using blender, food processor or food mill, puree tomatoes and add (if you prefer tomato chunks in your sauce, simply smash tomatoes and add with juice). Add tomato sauce, paste and ketchup and allow to come to simmer. Reduce heat to low and allow to simmer, covered, for 30 minutes to allow flavours to develop. If flavour is sharp after this time, add sugar. Continue to simmer (if sauce has a lot of liquid, simmer uncovered until you reach the desired consistency). Season to taste.
Serve over hot cooked spaghetti, or use to layer in lasagna.
May be frozen for up to 3 months.
