Ingredients

• 3 medium fresh peeled plus
• ½ cup water
• ½ medium bell pepper (any color, chopped)
• ½ cup sliced mushrooms (canned is fine)
• 3 stalks celery (sliced)
• 2 cloves garlic (minced)
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon rosemary
• ½ teaspoon thyme
• 1 dollop good olive oil
• Extra hot sauce to taste
• Fresh ground black pepper
• Grated parmesan or Romano cheese

Directions

• Directions
• Brown the ground beef with the onions in a medium to large skillet (it should have a lid; alternatively, a large covered saucepan may be used). Drain the fat.
• Chop the tomatoes into bite-size pieces (do not drain) and add to the beef. Add the mushrooms, celery, pepper and garlic.
• Add herbs, crushing first making sure the rosemary needles are well broken-up. Add a dollop (just enough for flavor) of olive oil, grind some pepper on to taste.
• Finally, add the hot sauce to taste remembering that the sauce simmers down and it will concentrate the hot stuff.
• Cook on medium heat for 5-10 minutes uncovered then reduce heat, cover and simmer for 15-20 minutes.
• Uncover and reduce sauce until it is the desired consistency. Serve over pasta with grated cheese and crusty bread.