1 tbsp. butter
1 1/2 c. finely chopped onion (1 lg. onion)
1 c. thinly sliced celery (2 lg. stalks)
2 tbsp. dried parsley flakes
2 1/2 lbs. LEAN ground beef
1 (6 oz.) can Contadina tomato paste
4 (14 1/2 oz.) cans Contadina pear-shaped tomatoes (Italian)
1 lb. fresh mushrooms, sliced
1/2 tsp. ground allspice
1 tsp. oregano
1/2 tsp. med. grind java black pepper
2 tsp. onion juice
1/3 c. lemon juice
1/2 tsp. garlic juice (optional)

In Dutch oven or large kettle, melt butter. Cook onion, celery and parsley in butter over medium heat until softened. Crumble ground beef into vegetable mixture. Cook until lightly browned, stirring from time to time. Add tomato paste and blend thoroughly.

Add tomatoes and juice. Then add sliced mushrooms, allspice, oregano, black pepper, onion juice and lemon juice (and garlic juice if desired). Mix well. Simmer slowly uncovered for at least 2 hours. Better cooked longer. Can be reheated. Can be frozen. Good with angel hair pasta or vermicelli. Good with lasagna. Serves 8 to 12.