3 lb. ground beef round (or ground turkey or chicken)
1 peck (8 quarts) fresh Roma tomatoes, skinned and crushed (about 10 lb.)
3 (8 oz. ea.) cans tomato paste
2 cups chopped zucchini
1 cup chopped carrots
3 red peppers, chopped
1 cup sliced mushrooms
2 medium onions, chopped
4 cloves garlic
2 to 4 tbsp. extra virgin olive oil (EVOO)
2 tbsp. fresh basil, chopped
2 tbsp. fresh parsley, chopped
1 tsp. ginger
3 bay leaves (remove after cooking)
1/4 cup sugar (to reduce acidity from tomatoes)

Sauté zucchini, carrots, peppers, mushrooms, onions, garlic over medium heat for 3 to 5 minutes in olive oil. Remove and set aside.

Brown meat. Drain and set aside.

Place tomatoes and tomato paste in large stock pot. Add sautéed ingredients, spices and meat. Bring to a boil for 30 minutes, stir occasionally then blend in 1/4 cup sugar.

Turn heat to low and simmer for 3 to 8 hours. The longer you simmer the more flavorful it will be.

Don't forget to remove bay leaves after simmering. You will have plenty to freeze for later.

Submitted by: Doezoe