1 lb extra lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3-6 cloves garlic, minced
2 boxes Pomi tomatoes (or 64 oz canned tomatoes)
1 4.5-oz tube tomato paste
2 Tbsp dried oregano
2 tsp dried thyme leaf
1 large bay leaf
1 Tbsp dijon mustard
1/4 bottle dry red wine
Fresh ground black pepper, to taste
Kosher salt, to taste
Pinch of sugar, if necessary
In
a 4-5 quart nonreactive stockpot (I use stainless steel), brown beef
thoroughly. Add onion and green pepper, and cook over medium heat for 3
minutes. Drain off the fat. Add all remaining ingredients and cook,
partially covered, over lowest heat for 2-1/2 to 3 hours. Stir
occasionally.
In an emergency (is there such a thing as a pasta
emergency? Sure!) this can be made in the microwave. It will be won't
have that long-simmered taste, but it will be fine, especially if
you're going to use it in a lasagna or other recipe where it will be
cooked again. In a full-size micro oven, cook meat, pepper and onion
for 5-6 minutes on high, until meat is browned. Drain off fat. Add
remaining ingredients and cook, covered, for 15 minutes on medium-high
power. Stir. Cook 12 minutes more on high, and it will be done.