2 lb. lean ground beef
2 lb. bulk, mild Italian sausage
2 large green peppers, cored and chopped
2 or 3 large onions, chopped
1 lb. sliced fresh mushrooms
2-4 tbsp. minced garlic
3-4 tbsp. olive oil
2 (28 oz. ea.) cans diced tomatoes
1 (28 oz.) can tomato sauce
1 (28 oz.) can crushed tomatoes
1 (12 oz.) can tomato paste
3 or 4 tbsp. sugar
1 (14 oz.) can small or medium, ripe, pitted olives, sliced in half lengthwise
2-3 tbsp. dried oregano
1-2 tbsp. dried basil
1 tsp. dried rosemary
1 tsp. dried leaf marjoram
2 bay leaves
2 tsp. salt
1 tsp. fresh-ground black peppercorns (I use Tellicherry)

In a large stewing pot, brown meat over medium-high heat, stirring constantly to break up chunks. Transfer to colander to drain thoroughly, reserving drippings.

In same pot, sauté next 4 ingredients in the olive oil, stirring constantly until soft and most of moisture evaporates. Return meat to pot, add remaining ingredients, and bring to a simmer over a simmering plate or two brick pavers to prevent burning on bottom of pot. Cool meat drippings, remove solidified fat, and return jelled stock to pot. Simmer UNCOVERED over lowest heat for 5 to 8 hours, stirring occasionally.

Remove heat, cover, and leave on stove overnight (8 to 10 hours) for enzymatic action to occur. Reheat thoroughly to a simmer. Remove from heat and serve, or cool and ladle into containers to refrigerate and/or freeze.

Note: All measurements are approximate. Don’t scrimp on the spices! Give it some flavor!

Submitted by: Earle Wright