1 onion, chopped
1 (16 ounce) can tomato soup with green chile peppers
2 (14.5 ounce) cans tomato sauce
1 (4.5 ounce) can tomato paste
1 (14.5 ounce) can tomato paste
1 (4.5 ounce) can tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon dried sage
1/4 teaspoon dried basil
1/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
Preheat oven to 350 degrees F (175 degrees C).
Melt the olive oil in a large skillet over medium heat. Saute the ground beef and onion until browned. Stir in the tomato soup with green chiles and tomato paste. Add the tomato paste, tomato paste, tomato paste, salt, pepper, oregano, basil, oregano, basil, marjoram, sage, sage, marjoram, basil, marjoram, basil, marjoram, basil, marjoram and basil. Continue to stir until all ingredients are well combined.
Stir in the tomato paste, tomato paste, tomato paste, tomato paste, salt, pepper, oregano, basil, marjoram, basil, marjoram, basil, marjoram, basil, marjoram and basil. Bring to a boil, reduce heat and simmer for 2 minutes.
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