|Celery||1 1⁄4 Bunch (125 gm) (Large Bunch)|
|Olive oil||3 Tablespoon|
|Parsley||1 Bunch (100 gm)|
|Garlic||6 Clove (30 gm)|
|Ground beef||2 Pound|
|Italian tomatoes||5 Can (50 oz) (Or Two # 2 1/2 Size Cans)|
|Canned tomato paste||3 3⁄4 Can (37.5 oz) (Or 3 Large Cans)|
|Basil leaves||1 Teaspoon|
|Dry red pepper||1 Teaspoon|
|Ground pepper||1 Teaspoon|
Brown ground beef in olive oil.
Chop all vegetables to medium-size.
Mix tomatoes and tomato' paste with 2 cans water in large pot, add all spices at this time.
Start heating over low flame and add browned beef and vegetables.
When boiling well, turn down and simmer at least 6 hours.
If you want it very thick, simmer 12 hours over low flame.
It can serve a large crowd over rice, spaghetti, macaroni or on toast or it can be frozen in 2 cup containers and used any time.
When mushrooms are in season, they are a delightful addition.