|Olive oil||1 Teaspoon|
|Onions||2 Medium, minced / diced|
|Ground beef||2 Pound (Preferably Once Through Grinder)|
|Green pepper||1 Medium, minced / diced|
|Diced celery||2 Cup (32 tbs)|
|Minced parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Tomato paste||6 Ounce (1 Can / 1 1/4 Cups)|
|Tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Italian herbs paste||2 Teaspoon|
|Chili powder||2 Teaspoon (Gebhardt'S)|
|Worcestershire sauce||1 Tablespoon|
|Brown sugar||2 1⁄4 Teaspoon (Heaping)|
|Powdered allspice||1⁄2 Teaspoon (Leveled)|
Saute onions in 6 qt.
Dutch oven in small amount of olive oil or preferred shortening until onions are soft but not brown.
Add meat, stir to break up meat and cook until redness disappears.
Mix in ground herbs and chili powder, salt and black pepper.
Add tomato paste, tomato sauce and water.
Add celery, green pepper, garlic, parsley.
Add Worcestershire sauce, Tabasco, sugar and allspice.
Mix thoroughly and simmer.
Cook at least 2 hours stirring occasionally.
Excess oil and grease may be skimmed off after cooking.
Makes approximately 3 pints plus.
This is a basic recipe and may be used in many ways.
It will keep indefinitely in the freezer.