1 pound ground sirloin
1 large onion, chopped
2 green bell peppers, chopped
1 pound portabello mushrooms, chopped into 1/2-inch cubes
1 whole bulb garlic, crushed (bulb not cloves)
2 shallots, finely chopped
1 tablespoon Italian seasoning
2 tablespoons basil, fresh, chopped
1 teaspoon oregano
1 tablespoon anise seeds
2 tablespoons garlic powder
7 tablespoons olive oil (extra virgin)
1 can tomato puree (32 ounce)
1 can diced tomatoes (16 ounce)
1 Small can tomato paste
1 quart prepared beef base
1 cup Marsala cooking wine
Romano or Parmesan cheese
Brown meat and set aside to drain. Mix all veggies and spices together. Heat oil on medium heat. Toss in veggies and sauté until onions become slightly transparent. Add all tomato products and beef base and bring to 165 degrees (a slow boil). Add wine. Reduce heat to low, simmer until thick. Serve over favorite pasta, touch with Romano or Parmesan cheese to taste.
Originally posted 1/08/08
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