1/2 cup olive oil
1 pound lean ground beef
1 medium onion, chopped
1 medium celery, chopped
2 cloves garlic, minced
3 (16 ounce) cans peeled and diced tomatoes with juice
1 (4 ounce) can Italian-style tomatoes, drained
2 (4 ounce) cans chicken broth
1 (4 ounce) can tomato paste
1 egg, lightly beaten
2 teaspoons dried basil
1 teaspoon salt
2 teaspoons dried oregano
1 teaspoon dried rosemary, divided
1/2 cup diced onion
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried rosemary
1/2 cup sliced fresh mushrooms
to taste
3 tablespoons dried minced onion
Preheat oven to 450 degrees F (230 degrees C).
Heat olive oil in large skillet over medium heat. Brown the ground beef, stirring constantly, until no longer pink; drain excess fat. Stir in onion and celery. Cook, stirring occasionally, for 5 minutes. Stir in garlic, tomato juice, tomato paste, egg and basil. Season with salt, oregano, rosemary, onion and mushrooms.
Pour beef mixture into a 9x13 inch baking dish. Top with potato slices and chopped onion. Arrange potato slices on bottom of dish.
Bake uncovered in preheated oven for 60 minutes.