Ingredients
1/2 pound lean ground beef (90% lean)1 pound fresh mushrooms, sliced3 medium sweet red peppers, chopped1 medium green pepper, chopped1 large onion, chopped3 garlic cloves, minced1 tablespoon olive oil2 cans (29 ounces each) tomato puree2 cups water1/2 cup red wine or additional water2 bay leaves2 tablespoons dried oregano2 tablespoons dried basil1/2 teaspoon dried rosemary, crushed1/4 to 1/2 teaspoon crushed red pepper flakes1/4 teaspoon dried mint1/2 cup chopped fresh parsley3 tablespoons sugar
Preparation
In a large nonstick skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened.
In a large Dutch oven, combine the next nine ingredients. Add beef and sauteed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours.
Stir in parsley and sugar. Discard bay leaves before serving.
