Ground beef spaghetti sauce

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Chef Extraordinaire
Mar 1, 2002
Boston and Cape Cod
Thing I'll do next time: 1. Not try and brown the meat with the three cut vegetables mixed in. Why? Because, by the time the hamburger is browned, the veggies haven't really gotten much tenderizing heat prior to simmering. The recipe's one hour of simmering isn't enough time to fully tenderize the vegetables. This sauce came out nice, a tiny bit crunchy.

Also all the water the veggies throw off make carmelization of the meat very difficult.

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