3/4 c. olive oil
8 cloves garlic, minced
3 lbs. ground chuck
2 lg. onions, chopped
1 green pepper
1/4 c. flour
2 (6 oz.) cans tomato paste
2 (14 oz.) cans Italian stewed tomatoes
2 c. tomato sauce
2 c. dry red wine
1 1/2 tsp. Worcestershire sauce
2 tbsp. sugar
1 tsp. salt
1 1/2 tsp. cayenne pepper
1 lb. fresh mushrooms, sliced
3 bay leaves (remove when cooked)
1/4 c. butter
1 tsp. celery salt
1 tbsp. oregano
1 tbsp. basil

Brown garlic in olive oil. Add beef, onion, green pepper and brown. Blend in flour. Add remaining ingredients except mushrooms. Simmer 3 hours. Add mushrooms. I halve this and freeze. Makes a very large pot full.