2 tablespoons olive oil
1 pound lean ground beef
1/8 cup chopped onion
1 1/2 cups chopped green bell pepper
1/2 cup chopped celery
1/8 cup chopped green bell pepper
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried thyme
1 teaspoon dried marjoram
Heat olive oil in large skillet over medium heat. Brown beef until no longer pink; drain, reserving 1 tablespoon of fat.
Stir in onion, bell pepper, celery, green bell pepper, oregano, basil, sage, rosemary, sage, thyme, marjoram and thyme. Stir to coat, then reduce heat to medium. Reduce heat and simmer for 1 to 2 minutes. Add sage or rosemary and thyme and continue to simmer for 1 to 2 minutes.