1 lb lean ground beef, browned in Tuscan Herb olive oil from The Tasteful Olive

1 28 oz can petite diced tomatoes

1 6 oz can tomato paste

1-1/2 emptied tomato paste can of water

1/4 green pepper, chopped fine (or more if you desire)

1/2 med onion, chopped fine (or more if you like)

4 medium-large fresh mushrooms, chopped fine

2 tsp ITALIAN SEASONING (available from The Tasteful Olive)

1 tsp white sugar

2 T brown sugar

1 T Tuscan Herb extra virgin olive oil (from The Tasteful Olive)

1/4 - 1/2 tsp black pepper

1 tsp dried oregano

1 tsp dried basil

Optional Ingredients: black olives, green olives, garlic pieces, real bacon bits.


Brown and drain meat and place in large pot on stove. Add tomatoes, tomato paste and water. Stir well, then heat mixture on medium high until tomatoes start to boil. Add other ingredients in order, turning heat down to medium-low. Continue to mix ingredients well and then turn heat down to simmer. Cover and let cook for at least 1/2 hour, stirring at least twice to run spatula round the edges of the pan. Add more water if mixture thickens too much. Cooking on simmer longer will allow ingredients to blend even more flavorfully together.

Serve over warm pasta, your choice. You may want to try these pastas from The Tasteful Olive:

Black Olive Linguini

Leek and Onion Linguini

Spinach Garlic Parsley Fettuccini

Garlic Fettuccini


     recipe by Jeanne Mackay