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| Ingredients: |
4 oz white mushrooms
1 slice white bread,torn into pieces
2 tbls milk
1 lb lean ground beef
1 tbls olive oil
1 large onion, chopped fine
6 med cloves garlic, minced |
1/4 teas red pepper flakes
1 tbls tomatoe paste
14.5 oz can diced tomatoes, drained 1/4 cup liquid reserved
1/4 cup fresh oregano, minced
28 oz can crushed tomatoes
1/2 ounce parmesan cheese (1/4 cup) |
| Cooking
Instructions: |
Process mushrooms in food processor. Transfer to medium bowl. Add bread, milk, 1/2 teas salt and pepper to food processor and pulse until a paste forms. Add beef and pulse until combined.
Heat oil in saucepan. Add mushrooms and onions and cook until browned (6 min) Stir in garlic, pepper flakes and tomatoe paste. Cook until paste begins to brown (1 min). Add 1/4 cup reserved tomatoe liquid and 2 teas fresh oregano. Add meat mixture and cook until beef looses its raw colour.
Stir in crushed and drained diced tomatoes and bring to a simmer. Reduce heat and simmer until thick. Stir in cheese, remaining oregano and salt and pepper to taste
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| Serving
Suggestions: |
| Serve over any homemade pasta |
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