1. In a large stockpot, brown the meat in 3 tablespoons olive oil, more if needed.
2. Drain the excess fat.
3. Add the garlic, green peppers, onions oregano, marjoram, bay leaves, basil, thyme, salt and pepper.
4. Cook until the onions are soft and the garlic is light golden brown, being careful not to burn.
5. Add the mushrooms and carrots, stirring occasionally.
6. Add the parmesan cheese, tomato sauce and the whole hot pepper, for ease in removal from sauce.
7. Simmer covered for 1 hour, making sure not to boil.
8. 40 minutes into simmering, add the vinegar and wine.
9. Serve the sauce over hot cooked spaghetti noodles. |
