1 pound lean ground beef
3 cloves garlic, minced
2 teaspoons dried rosemary
3 teaspoons dried sage
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 cup water
4 ounces crushed red pepper
1/2 teaspoon ground black pepper
1 cup vegetable oil
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon Italian seasoning
2 teaspoons paprika
Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large skillet and cook over medium high heat until evenly brown. Drain and set aside.
Place garlic, rosemary, sage, oregano, basil, parsley and water into a beater blender with the tomato paste. Mix along with tomato paste and Italian seasoning. Transfer mixture to the blender. Blend until well blended.
Add 1 cup water to blender and blend to desired consistency, stirring to coat. Mix in Italian seasoning, paprika, olive oil and water. Pour mixture into unlined baking pans.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Flip and bake for an additional 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for an additional 30 minutes.