Serves 6

• 3 lbs. ground beef
• 4 tbs. olive oil, separated
• 8 oz. sliced mushrooms
• 1 onion, diced medium
• 3-4 cloves minced garlic
• 3 cans tomato sauce, 15oz. ea.
• 1 can diced fire roasted tomatoes, 15oz.
• 2 tbs. fresh rosemary, chopped fine
• 2 tbs. fresh oregano, chopped fine
• 1 tbs. fresh thyme, pulled from stems
• ½ bunch fresh parsley, chopped fine
• 1 cup red wine, plus a glass for the chef
• 1 tbs. sugar

Directions:

1. Heat a large stock pot over medium high heat for one minute. Add the ground beef and brown. Remove the beef to a colander and let drain. Add two tablespoons oil to the same pot and add the mushrooms. saute until browned and water from the mushrooms has evaporated. Remove from pot and add to the colander with the cooked ground meat.
2. In the same pot add two tablespoons oil and the onion. saute the onions for three minutes. Add the garlic and saute for 30 seconds (do not burn the garlic). Add the last eight ingredients (from the tomato sauce to the sugar). Bring to a simmer and reduce heat to low. Place the lid on the pot so a quarter of the pot is open to release steam. Continue to simmer, stirring every 10 minutes for one hour.

This sauce is great over pasta for sure, but make extra. It is also wonderful for lasagna, manicotti, and stuffed shells!

Enjoy!
Chef Mike