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Measurements
  Title: Jane-Anne Mcphee's Spaghetti Sauce
 Categories: Sauces, Pasta
      Yield: 10 Servings
 
      2 lb Ground Beef, lean
      1    Green Pepper, chopped
      1 c  Mushrooms, sliced
      1 c  Carrots, shredded, optional
      1 cn Tomato Paste, 51/2 oz
      2 ts Brown Sugar
    1/2 ts Dried Basil
      1    Bay Leaf
           Salt
      1    Onion, large, finely chopped
      2    Garlic Cloves finely chopped
      2 tb Butter
      1 c  Tomatoes, diced, 28 oz
      2 c  Water
  1 1/2 ts Dried Oregano
    1/2 ts Dried Thyme
           Black Pepper, freshly ground
 
  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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