2 lbs. lean beef, cut into 2" pieces
1/2 lb. stew meat (optional or just Italian sausage)
3 tbsp. olive oil
1 lg. onion, diced fine
3 cloves garlic, diced fine
1/4 sm. green pepper, diced fine
2 tbsp. chopped parsley
2 tbsp. sweet basil
1 (4 1/2 oz.) jar sliced buttons (mushrooms)
1 lg. can whole tomatoes
1 (15 oz.) can tomato sauce (Hunts)
2 (12 oz.) cans tomato paste (Hunts)
6 oz. red wine
Salt and pepper to taste

Brown meat in olive oil over medium fire. Add onions, garlic, parsley, sweet basin, green peppers, mushrooms and salt and pepper to taste. Saute for about 10 minutes, stirring so not to stick.

Add wine and cook for about 10 to 15 minutes or until about half of the wine has evaporated, stirring frequently.

Add whole tomatoes and cook for about 30 minutes more, stirring occasionally so tomatoes do not stick.

Add tomato sauce and tomato past and let simmer over a low heat for about 2 hours, stirring often.