This is another one of Chef Kate’s recipes – a local chef who teaches at the library.  It is a great hearty meat ragu that will not leave you feeling hungry!  We used the plum crushed tomatoes, but I could not find the coveted San Marzano tomatoes she mentioned.  I usually use extra lean sirloin but since the meat is the only real fat of this recipe, I decided to go with 85%.  This is so yummy.  She advised not to use ground turkey as it doesn’t turn out right. The only change I made was subbing green peppers for the mushrooms, but we both agree it was missing something without the mushrooms (and this comes from hardcore anti-mushroom people!) LOL  No one will ever change my mind about olives, though.  Anyway….

**This is the first time in 2 years since my allium intolerance/sickness, that I cooked with real onion and garlic in small doses!  I will only cook with raw onion/garlic maybe once a month now.  Small steps…

INGREDIENTS:

• 1 T. olive oil
• 4 oz. white mushrooms, cleaned and diced (or green pepper)
• 1 large onion, finely diced (I used about 1/4 cup)
• 6 garlic cloves (I used 1 clove)
• 1 pound ground beef (or a combination of beef and pork).
• 1/4 tsp red pepper flakes
• 2 T. tomato paste
• 14.5 oz. can diced tomatoes
• 1 T. fresh oregano or 1 tsp. dried
• 28 oz. can crushed tomatoes (Plum, San Marzano is the best)
• Salt and pepper, to taste

DIRECTIONS: 

1. In a large saucepan, heat the oil over medium-high heat. Saute the mushrooms, onions, and garlic until the edges start to brown.
2. Stir in the red pepper flakes, tomato paste, diced tomatoes, and oregano.
3. Use the juice from the diced tomatoes to deglaze the pan and release anything sticking to the bottom of the pan.
4. Break apart any large pieces of meat and sprinkle it over the vegetables to cook.
5. Once the meat is in the pan, pour the crushed tomatoes over everything. 
6. Reduce heat and let the sauce simmer for at least 30 minutes.
7. Season with salt and pepper.