1/3 c. olive or corn oil
4 lb. ground beef
1 1/2 qt. chopped onions
3 c. chopped green peppers
8 cloves garlic, minced
6 (1 lb.) cans plum tomatoes
4 (6 oz.) tomato paste
1/2 c. chopped fresh parsley
3 bay leaves
1 tbsp. dried oregano
1 tsp. dried basil
Sugar to taste

Heat oil in 10 quart saucepan over medium heat. Add beef, onion, peppers and garlic. Cook until meat is done; drain. Add remaining ingredients. Cook uncovered over low heat 1 1/2-2 hours to break up tomatoes, skimming off fat as needed. Remove bay leaves. Makes about 6 1/2 quarts. Freezes well. Store up to 9 months. Once you've tasted it you'll never want another.