2 tablespoons olive oil
2 slices carrot, diced
1 slice celery, diced
1 cup beef broth
3 (8 ounce) cans tomato paste
2 (5 ounce) cans beef crumbles
1 tablespoon dried parsley
3 cloves garlic, minced
1 tablespoon dried basil
3 tablespoons dry mustard
2 tablespoons salt
1 cup chopped fresh parsley
1 pinch ground black pepper
Heat oil in a large skillet over medium heat. Place carrot, celery and beef in skillet. Cook, stirring often, until carrots are tender and beef is browned.
Stir broth and tomato paste into skillet. Continue to stir and continue to stir until beef is browned. Stir in beef crumbles and parsley. Gradually stir with seasoning mix down and leaves sauce in pan. Stir in garlic, basil and mustard. Reduce heat to medium low, and stir in salt and pepper. Simmer for 5 minutes, stirring often. Pour on beef and vegetable mixture and stir to coat.
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