500 grams lean ground beef
2 onions, chopped
2 minced cloves of garlic
1 green pepper, chopped
5 - 6 mushrooms, sliced
28 oz can plum tomatoes, (796ml)
14 oz can tomato sauce (400ml)
5½ oz can tomato paste (156ml)
½ tsp dried basil (3ml)
1 tbsp dried oregano (15ml)
dash of cayenne pepper
dash of paprika pepper
salt and fresh ground black pepper to taste
spaghetti noodles
Sauté beef, onions, garlic together with olive oil until beef starts to brown, add pepper and mushrooms - continue to cook until onions and peppers are tender and meat is cooked.
Use lid to drain off excess fats.
Add tomatoes (chopped) and their liquid, tomato sauce, paste and seasonings. Continue to cook (covered) for about 30-40 minutes on low heat to transfer flavors.
Meanwhile boil spaghetti noodles and drain.
Serve with Parmesan cheese on the side.
Variations: Add one grated carrot and one stick of chopped celery at same time as the peppers and mushrooms. You can also substitute an additional large can of tomatoes for the tomato sauce and simmer uncovered to thicken.