Jane-anne Mcphee's Spaghetti Sauce

2 lb Ground Beef, lean 1 Onion, large, finely chopped
1 Green Pepper, chopped 2 Garlic Cloves finely chopped
1 c Mushrooms, sliced 2 tb Butter
1 c Carrots, shredded, optional 1 c Tomatoes, diced, 28 oz
1 cn Tomato Paste, 51/2 oz 2 c Water
2 ts Brown Sugar 1 1/2 ts Dried Oregano
1/2 ts Dried Basil 1/2 ts Dried Thyme
1 Bay Leaf Black Pepper, freshly ground
Salt
10 servings
In a large stockpot, brown ground beef, onion, pepper and garlic for about
5 minutes. Drain off any fat in pan. In a medium frypan, cook mushrooms in
butter for 2 - 3 minutes, add to ground beef mixture along with carrots,
tomatoes, tomato paste, water, sugar, oregano, basil, thyme and bay leaf;
season with salt and pepper. Bring to boil, then reduce heat and let sauce
simmer, partially covered for at least1 hour (2 is better) until thick.
Stir often.