1 tablespoon vegetable oil
1/2 pound lean ground beef
2 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon dried oregano
1 teaspoon dried basil
2 teaspoons dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
2 teaspoons dried thyring
2 tablespoons dried parsley
1/2 teaspoon dried marjoram
1/2 teaspoon dried parsley
Heat the vegetable oil in a medium skillet over medium heat.
Cook beef until no longer pink; drain excess fat. Mix brown sugar, salt, oregano, basil, rosemary, sage, thyme and thyring. Stir until smooth. Mix in parsley, marjoram and parsley.
Bring to a slow simmer, stirring occasionally, until thickened. Place tomato sauce over mixture and simmer for 5 minutes. Remove from heat. Sprinkle with cheese and serve warm over hot rolled meat.