1 lb. ground beef (opt.)
4 tbsp. olive oil
4 tbsp. butter
4 stalks celery, chopped
4 onions, chopped
4 cloves garlic, chopped fine
1/4 tsp. thyme
1/4 tsp. rosemary
1/2 c. parsley, chopped fine
1/2 c. dried Italian mushrooms, soaked in 1 c. hot water, then chopped
1 lg. can solid pack tomatoes, mashed with liquid
6 (8 oz.) cans tomato sauce
1 1/2 c. water
1 c. Sebastiani Chablis, Green Hungarian, Mountain Chablis, Vin Rose or Mountain Vin Rose
1 tsp. sugar
Salt & pepper to taste

If using meat, brown meat in olive oil and butter. Add celery and onions until brown, then add garlic. Salt and pepper to taste; then add spices, mushrooms with their liquid, tomatoes, and tomato sauce. Rinse tomato sauce cans with water and add to sauce along with wine and sugar. Cook for 3 hours over low heat, stirring occasionally. If not using meat, start by browning onions and celery and proceed as above.

Instead of ground beef, a piece of pot roast can be used. Brown on all sides and proceed as above, letting meat simmer in sauce. After 2 hours, remove meat from sauce and keep warm. Slice and serve as meat course for your dinner. If your family likes their sauce hot, add a small chili pepper, chopped very fine, while sauce is simmering. These peppers are very hot and go a long way, so use them with caution. This recipe yields a quantity of sauce greater than you would normally use at one time. Freeze the remainder in pint jars, filling 3/4 full. I always keep a supply of frozen sauce on hand, it helps put together numerous meals in short time.

Good!