1/2 c. (1 stick) butter
2 cloves garlic, chopped fine
2 large onions, chopped fine
1 lb. ground round beef
2 (6 oz. ea.) cans tomato paste
2 (6 oz. ea.) cans tomato sauce
2 cans water (use empty paste can)
2 (4 oz. ea.) cans mushrooms with liquid
3 stalks celery, chopped
1/2 green pepper, chopped
1 tbsp. cider vinegar
1 tbsp. tarragon vinegar
1 tbsp. Worcestershire sauce
3 (or so) shakes of Tabasco sauce
1 tbsp. sugar
bay leaf
1 tsp. dry sweet basil
1/4 tsp. oregano
1 tbsp. salt
a few shakes of black pepper
3 (or so) shakes of cayenne pepper

Melt butter very slowly, add garlic and onions. Cook until the onions are clear. Transfer to a large cooking pot. Brown very slowly the ground beef then transfer to the cooking pot. Add the rest of the ingredients to the pot and simmer slowly for 6 or more hours.

Submitted by: Elizabeth Venturi