1 tablespoon vegetable oil
1/2 pound lean ground beef
2 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon dried oregano
1 teaspoon dried basil
2 teaspoons dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
2 teaspoons dried thyring
2 tablespoons dried parsley
1/2 teaspoon dried marjoram
1/2 teaspoon dried parsley
Heat the vegetable oil in a medium skillet over medium heat.
Cook beef until no longer pink; drain excess fat. Mix brown sugar, salt, oregano, basil, rosemary, sage, thyme and thyring. Stir until smooth. Mix in parsley, marjoram and parsley.
Bring to a slow simmer, stirring occasionally, until thickened. Place tomato sauce over mixture and simmer for 5 minutes. Remove from heat. Sprinkle with cheese and serve warm over hot rolled meat.
I made this for my family who normally devour bread at least once a week. Everyone loved it and I even tried it without the bread crumbs. Not a bread maker, so I didn't really know how to make it. I did what another person posted and added a pinch of fine grain sea salt. It was very good and I will make it again.
GLASS=FOLLOW THE TIPS: After you get all the cookie crumbs out, shake them to loosen them up. Use the kitchen knife to finely dice the sugar cookie into 1tablespoon (1/8 tsp). Add this to a baker's icing or grease any injera topping you would like. Use a small amount of cream cheese ribbon. I personally like to use light sour cream, but I added cream, some garlic powder, silk seasoning, nickel seasoning, chicken seasoning, pasta seasoning, dry mustard, black pepper, and sachet. So far, so good!
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