4 tsp. olive oil
2 onions, finely chopped
1 celery stalk, finely chopped
1/2 carrot, finely chopped
1/2 green bell pepper, seeded and finely chopped
1/2 tsp. dried oregano leaves
1/2 teaspoon dried thyme leaves
1 pound lean ground beef
1 C. canned diced tomatoes
2 T. tomato paste
1 T. Worcestershire sauce
2 tsp. red-wine vinegar
1/4 tsp. hot red pepper sauce
Salt and pepper to taste
Rolls

In a medium nonstick saucepan, heat the oil. Sauté the onions, celery, carrot and bell pepper until the onions are translucent, 10-12 minutes. Stir in the oregano and thyme, then add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 5-7 minutes. In a small bowl, combine the tomatoes, tomato paste and 2 T. water, add to the beef mixture and Cook 1 minute. Stir in the Worcestershire sauce, vinegar, pepper sauce, salt and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture thickens, about 10 minutes. Serve on the rolls.