COOKING
In a large pan, sauté onion in oil until soft, add chopped parsley and garlic. Simmer for about a minute and add celery, simmer for another 2 minutes. Add mushrooms; sauté well.
Add ground beef; cook until meat is brown in color, add salt and pepper. Strain oil and fat and move to a large pot. Add tomato sauce, one at a time; allowing each to thicken. When sauce has thickened, add water, ½ cup at a time.
Cook over low flame for about 1 hour to 1 ½ hours; add a little water if needed.
Notes: This sauce may be frozen into containers. When sauce is defrosted, it may be cooked by itself or you can add another small can of sauce with a little water.
|
