*This recipe is courtesy of Yves Veggie Cuisine^®.

1. Heat oil in a large saucepan on high until it bubbles, then fry onion, carrot, and garlic for around 6 minutes until vegetables are tender.
2. Add mushrooms and cook for around 6 minutes or until tender.
3. Add ground round and continue cooking for 15 minutes or until ingredients begin to brown without burning, scraping the bottom of the saucepan occasionally.
4. Add wine while scraping the bottom of the saucepan to dislodge cooking juices.
5. Add tomatoes, thyme, and rosemary and reduce heat to medium low, then add tomato paste and maple syrup.
6. Let sauce simmer 1 or 2 hours, stirring often to prevent sauce from sticking to the bottom of the pot. It should be thick.
7. Remove thyme and rosemary sprigs. Add salt and pepper to sauce and serve over pasta of your choice.

Chef’s secret

Sauce will keep in the refrigerator for up to 6 days.