Meowie's Foodies Foodgasms And Addictions

Ingredients:

• 2 stalks celery, chopped
• 1 medium onions, chopped
• 1 large carrots, cubed
• 3 cloves garlic, minced
• 1 can (14.5 fl. oz.) diced tomatoes
• 2  cans (6 fl. oz.) tomato paste
• 1 can (16 fl. oz.) tomato sauce
• Half bell pepper, sliced
• 1 cup of sliced mushrooms, shitake/portabella
• 1 tbsp. powdered oregano
• 1 tsp. of dried parsley
• 1 tbsp. of powdered basil
• 3 bay leaves
• 2 tbsp. of soy sauce
• 2 tsp Worcestershire sauce
• 4 cups beef stock
• salt and pepper to taste
• oil

Procedure:

1. Heat oil in a large stock pot and fry onions and garlic until the onions start to appear translucent. Add carrots and celery and continue to fry while stirring constantly. Once the carrots and celery are cooked add bell pepper and continue stir frying a few minutes before adding the mushrooms and a little bit more oil. Continue frying about two minutes with the mushrooms in the mix.
2. Once the mushrooms have softened a bit you can add the diced tomatoes, the tomato sauce, the tomato paste and the beef stock. Be sure to mix it all up and then add the herbs, the soy sauce and the Worcestershire sauce. Turn up the heat in order to bring the sauce to a boil while stirring constantly so nothing sticks to the bottom.
3. Once the sauce is boiling you can turn the heat back down, cover it and let it simmer for at least an hour. You’ll want to check on it every twenty minutes for a good stir. If it seems to be reducing too fast add a little stock and turn the heat down a little or open up the lid a bit to cool it off a bit.

Voila! Serve over the pasta of your choice and enjoy!