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Bolognese Sauce

1 lb ground beef
1 Tbsp olive oil
2 cloves garlic, minced
2 large shallots or 1 onion,chopped fine
2 Tbsp dried leaf basil
1 Tbsp dried leaf oregano
1/2 tsp dried marjoram powder
1/8 tsp thyme powder
2 Tbsp dried Italian parsley
1 8-oz can tomato sauce
2 6-oz cans tomato paste
3 Tbsp water

Brown and separate the beef in a heavy nonstick skillet. Drain
all grease with a sieve and transfer the cooked beef to a heavy
saucepan. Wipe the skillet with paper towels and sweat the garlic
and shallots in the olive oil until transparent. Add to the saucepan
with all the other ingredients except the water. Use the water to
rinse out the cans, then add to the sauce. Bring to a boil, reduce
heat, cover, and simmer at least 90 minutes. The sauce should
stand up by itself. Serve with capellini cooked al dente (about
7 minutes) and freshly grated Parmeggiano Reggiano.

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