6 stalks (ribs) celery
4 carrots
2 med. onions
1 green pepper
1 clove garlic
1/2 c. olive oil
1/2 lb. fresh mushrooms, chopped
1 1/2 lb. ground beef
1 can (6 oz.) tomato paste
1 can (28 oz.) tomatoes
1 tbsp. salt
1 tbsp. sugar
1 tbsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. monosodium glutamate (MSG)
1/2 tsp. oregano
2 c. beef bouillon
1 c. dry red wine

Grind celery, carrots, onions, green pepper and garlic in food chopper using medium blade (or mince in electric blender). Saute in 1/4 cup olive oil. Saute mushrooms in 2 tablespoons olive oil.

In large heavy saucepan, brown meat in 2 tablespoons olive oil, breaking up with fork; drain. Add vegetables, mushrooms and remaining ingredients, breaking tomatoes. Simmer, uncovered, for about 2 hours. Serve over cooked spaghetti. Serves 8.