1 lb. stew meat
1 carrot, grated
1 onion, chopped
2 sticks celery, chopped
1/2 c. olive oil
Salt and pepper to taste

Fry above until browned. Add 1/4 to 1/2 cup red wine, 4 or 5 tomatoes or 1 large can stewed tomatoes. Cook 15 to 20 minutes more. 1 gal. tomato sauce