Thursday, January 13, 2011



1 cup onions, peeled, coarsely cut up
4 cloves garlic, peeled
4 oz green chilies
1/2 lb. fresh mushrooms chopped
1/4 cup extra virgin olive oil
1 pound ground beef
2-3 baby carrots
1 12 oz jar tomato sauce
½ tsp. salt
¼ tsp. black pepper
¼ tsp. oregano
½ tsp. basil
½ tsp. garlic powder
1 24-29 oz can chopped tomatoes (drained)

Chop onion and garlic coarsely in blender or food processor (pulse).
Turn out into a skillet add green chilies. Sauté in olive oil with mushrooms until slightly browned.
Add ground beef and brown for 10 minutes; drain, leaving a 2 tbsp. oil in pan.
In blender, puree carrots, tomato sauce and seasonings until smooth. Transfer to pan. Add in drained chopped tomatoes. Simmer over low heat until sauce has thickened to desired consistency. This sauce may be simmered for as little as 20 minutes, or for as long as 2 hours.
Serve over your favorite pasta.