1 1/2 lb. ground beef
48 oz. tomato sauce
6 med. carrots, sliced
12 oz. mushroom stems & pieces
1 med. onion, chopped
1 sm. jar pimento-stuffed green olives, sliced
3 tsp. sugar
3 c. water
1 1/2 c. dry red wine

Cook beef until brown. Drain fat. Sprinkle with 1/4 teaspoon salt and dash of pepper. Add tomato sauce, carrot, mushrooms, onion, olives and sugar. Stir in water and wine. Cover. Simmer 30-35 minutes or until carrot is tender, stirring occasionally. Sprinkle individual servings with a little grated Parmesan cheese. Makes 12 servings.