*INGREDIENTS
° 2 lb lean ground beef
° 3 cans of tomato juice 1.36 liters
° 1 can tomato sauce 680 ml
° 1 can tomato paste 156 ml
° 2 red peppers cut into small pieces
° 5 onions cut into small pieces
° 10 white mushrooms, cut into pieces
° 4 garlic cloves
° 1 tablespoon paprika
° 1 teaspoon dried parsley
° 1 teaspoon crushed chilli
° 1 teaspoon dried mustard
° 1 teaspoon chili seasoning
° 1 tsp basil
° 1 teaspoon vegetable oil
° 1/2 teaspoon thyme
° 1/2 teaspoon white pepper
° 1/2 teaspoon black pepper
° 1/2 teaspoon cloves
° 1/2 teaspoon Herbes de Provence
*PREPARATION
STEP 1
In a large saucepan over medium heat, add 1 teaspoon vegetable oil and 2 pounds lean ground beef into small (2-3 cm) meatballs. Let the meat cook for at least 10 minutes.
2ND STEP
When the meat is almost cooked, stir in a first 1.36 liter can of tomato juice and stir in 1 can of 680 ml tomato sauce, 1 can of 156 ml tomato paste, 2 red peppers cut into small pieces, 5 onions cut into pieces, 10 white mushrooms cut into pieces, 4 cloves of garlic, pressed, 1 tablespoon of paprika, 1 teaspoon of dried parsley, 1 teaspoon of crushed pepper, 1 teaspoon of dried mustard, 1 tsp chili, 1 tsp basil, 1/2 tsp thyme, 1/2 tsp white pepper, 1/2 tsp black pepper, 1/2 tsp clove and 1/2 teaspoon of Provencal herbs.
STEP 3
Mix the ingredients well and stir in two more 1.36 liter cans of tomato juice (if your pan is too small, gradually stir in the tomato juice) and reduce to low heat to simmer for 3 to 4 hours. Stir the sauce every 15 minutes.
Enjoy !
