Ingredients:
1 medium onions
2 cloves garlic
1 tablespoon vegetable oil (optional)
1 lb ground beef
1 large carrots
1 large zucchini
1 pepper ( I use cubanelle or banana peppers) (optional)
2 cups quartered button mushrooms (optional)
1/2 teaspoon salt
1 teaspoon basil
1 teaspoon oregano
4 cups crushed tomatoes
2 tablespoons tomato paste
1 tablespoon Tabasco sauce (optional)
Directions:
Set a large pot of salted water on to boil, and prepare the desired amount of pasta.
Meanwhile, peel and chop the onion and garlic.
Peel and grate the carrot; grate the zucchini.
Prepare the mushrooms and pepper if using.
Put the meat in a very large skillet, with the oil if the meat is very lean, and fry, breaking it up into small bits, until browned.
When it is half done, add the onion, and continue cooking until there is not any red left in the meat and the onion is translucent.
Stir the garlic into the meat for a minute, then add the grated carrot and zucchini, and the pepper and mushrooms if using. Mix well.
Continue cooking, stirring frequently for a few minutes until the vegetables are soft. Season with the salt, basil and oregano.
Mix in the crushed tomatoes and the tomato paste.
Reduce the heat and simmer until well amalgamated.
Mix in the Tabasco sauce, and serve over hot pasta.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.