2 tablespoons olive oil
1 pound lean ground beef
1 large onion, diced
1 medium carrot, diced
1 medium green bell pepper, diced
2 bay leaves
2 cloves garlic, minced
1 (4 ounce) can Italian-style diced tomatoes with juice
1 (4 ounce) can tomato paste
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried basil pepper
1/3 teaspoon salt
1 tablespoon vegetable oil
2 teaspoons paprika
1/3 cup ketchup
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste with green chile peppers
In a large stockpot, heat olive oil over medium heat. Brown beef over medium heat until no longer pink; drain. Stir in onion, carrot, bell pepper, bay leaf, garlic, tomato sauce, tomato paste, basil, oregano, basil pepper, salt and oil. Bring to a boil. Reduce heat to low; cover and simmer for 1 1 1/2 hours.
Meanwhile, heat tomato sauce in a medium saucepan over low heat, stirring often, until thickened. Stir in tomato paste, tomato sauce, tomato paste, tomato paste with green chiles, tomato paste with red chiles, tomato paste with red chiles, and tomato paste with green chiles. Bring to a boil and reduce heat to low. Simmer, stirring occasionally, for 1 to 2 hours. Serve hot with rice, pasta or pasta salad.