Prep 20 mins
Cook 5 hrs
This recipe was given to me years ago by a family friend and I made it alot when I was camp cook.Don't let the long cooking time deter you from trying this...it is really worth waiting for.
- 1 1⁄2 cups finely chopped onions
- 1 1⁄2 cups finely chopped celery
- 1 1⁄2 cups finely chopped green peppers
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 2 cups water
- 1⁄2 cup vinegar
- 2 cups ketchup
- 1 (5 1/2 ounce) can tomato paste
- 1 bay leaf
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon thyme
- 1 teaspoon basil
- 1⁄4 teaspoon rosemary
- 1 cup sliced fresh mushrooms
- 1⁄4 cup minced fresh parsley
- 1 lb lean hamburger, cooked
- Sautee onions, celery, green pepper in olive oil for 5 minutes.
- Add salt, water, vinegar to vegies, bring to a boil then simmer 15 minute Add tomato paste, bay leaf, oregano, thyme, basil and rosemary and simmer no less than 4 hours.
- If it looks too thick, simply add some water After 4 hours, add 1/2 cup brown sugar diluted in a bit of water to melt down.
- At this point, add the mushrooms, parsley and cooked hamburger and simmer another hour.
I can't rate this recipe because the ketchup I used (Heinz) may have been the problem. This turned out way too sweet for us, even halving the brown sugar. The vinegar was very overpowering. We just didn't care for the overall flavor.