Ingredients
12fresh red plum tomatoes,chopped
1cupvegetable stock
2green bell peppers,chopped
6oztomato paste,(1 can)
8small mushrooms,chopped
¼cupwhite vinegar,distilled
¼cupolive oil
1lblean-ground beef
1large onion,chopped
1bunchfresh parsley,chopped
1shallot,chopped
9garlic cloves,minced
2habanero peppers,chopped
2tbspItalian seasoning
2tspfennel seeds
1tspwhite sugar
3fresh basil leaves,chopped
Preparation
Place the chopped plum tomatoes in a food processor. Pulse until pureed, then transfer to a Dutch oven over medium heat.
Add the vegetable stock, green bell peppers, tomato paste, mushrooms, vinegar, and oil. Bring to a boil, reduce the heat and simmer for 1½ to 2 hours until saucy.
Heat a large skillet over medium-high heat. Cook and stir the ground beef in the hot skillet for 5 to 7 minutes until browned and crumbly. Drain and discard grease. Transfer the cooked beef to the Dutch oven.
Place the onion, parsley, shallot, garlic, habanero peppers, Italian seasoning, fennel seeds, sugar, and basil into the Dutch oven.
Cover and continue to simmer for 12 to 15 minutes more until the vegetables are tender.
Serve warm over spaghetti, and enjoy!
