Ingredients: One pound ground beef; 1 medium onion, chopped; 1/4 cup chopped carrots; 8-ounce can stewed or crushed tomatoes; soy sauce, to taste; 1/4 cup milk; 1 cup beef stock; 1 tsp. dried basil (or 4 tsp. fresh); 1/2 tsp. oregano (or 2 tsp. fresh); 1 tbsp. half-and-half; pepper, to taste
IN A SKILLET, brown the beef and add the pepper, then put aside on paper towels to absorb grease. Slowly saut� the chopped onion until golden brown. Add carrots and cook to soften. Mix in the beef and the milk and cook at medium heat until the sauce thickens. Pour in the beef stock. Add a touch of soy sauce. Stir in the canned tomatoes and dried herbs and let simmer for one hour. (If the herbs are fresh, add them just before you serve.) Annika's little trick: When you are ready to serve, mix in the half-and-half to make the dish extra creamy and tasty! Serve hot on your favorite pasta with some good Parmesan cheese. Serves 4--8.