ROB'S FAVORITE RECIPES

INGREDIENTS

1 LB GROUND BEEF OR GROUND CHUCK (do not use lean)

2 CANS CRUSHED TOMATOES 28oz for use on lasagna, manicotti, stuffed shells

1 CAN CRUSHED TOMATO AND 1 CAN PETITE DICED TOMATO 28OZ EACH

1 SMALL CAN TOMATO PASTE 6OZ

1 MEDIUM ONION DICED

1 MEDIUM OR LARGE GREEN PEPPER DICED

1 TBL MINCED GARLIC

2 TBL SUGAR

2 BOULLION CUBES  BEEF OR CHICKEN OR ONE OF EACH

1 1/2-2 TBLS ITALIAN SEASONING OR 2 TSP OREGANO AND 2 TSP BASIL 1/4 TSP THYME LEAVES

ADJUST ITALIAN SEASONING OR ALTERNATIVE TO YOUR TASTE, FOR EXAMPLE ADD 

MORE FOR SPICIER AND LESS IF TOO SPICY. EVERYBODIES TASTE IS DIFFERENT,

SO SO THIS IS A STARTING POINT

DIRECTIONS:

PUT SOME OLIVE OIL IN A LARGE POT AND HEAT, ADD GREEN PEPPER AND ONION AND SAUTE SLOWLY UNTIL FAIRLY SOFT 2-5 MIN. ADD MINCED GARLIC AND COOK 1 MIN MORE. DO NOT LET 

GARLIC BURN. ADD GROUND BEEF AND BROWN UNTIL ALL RED MEAT IS COOKED. 

IF  YOU WANT, DRAIN SOME GREASE OUT. ADD TOMATO PASTE. ADD CANS TOMATOES. ADD REST OF INGREDIENTS

SIMMER FOR AT LEAST AN HOUR. TRULY DOES TASTE BETTER THE NEXT DAY, BUT

CERTAINLY GOOD SAME DAY. 

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