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In the same pot, heat the olive oil. Cook
onion, celery, garlic and black pepper until
vegetables are tender, 10 minutes. Stir in
beef broth, crushed tomatoes and tomato paste.
Season with thyme, basil, oregano, and parsley.
Cover, reduce heat and simmer 1 hour. (At this
point, you may put the pot on a back burner to
keep warm and continue with the next steps
about 1 hour prior to serving, if you wish.).
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