2 lb. ground chuck, do not drain
1 lg. onion, chopped
2 cloves garlic, minced
1 med. green pepper, chopped
2 lg. cans tomato sauce (15 oz. each)
1 (12 oz.) can tomato paste
1/8 c. sugar
1 tbsp. oregano
Salt & black pepper to taste
Water

Cook ground chuck until no longer pink. Add onion, garlic and green pepper. Cook until vegetables are tender. Add all remaining ingredients. Use the tomato sauce and tomato paste cans to measure water, 1 full sauce can and 1/2 paste can.

Bring to a slow boil, then simmer, stirring occasionally, for 2 or more hours. Just before serving, ladle off the fat that will accumulate on the top of the sauce. Note: I cook it all day for best flavor.