2 lbs. or more ground chuck or hamburger, browned and drained
1 carrot (lg.) through processor
2 onions through processor
1 stalk celery through processor

Saute veggies in butter or olive oil.

1 to 1 1/2 oz. dried mushrooms

Boil in enough water to cover (or a little more) for a few minutes. Save juice to add to sauce later, run mushrooms through processor and add to veggies.

29 oz. can tomato sauce
2 tbsp. garlic powder (or more)
1 tsp. rosemary
1 tsp. oregano
2 tbsp. beef flavor base (or bouillon cubes)
1 c. or so red wine
1 1/2 tsp. salt
Add salt last (may not be needed)

Put all this stuff in a large kettle large enough to hold it. Cook for an hour or two on low to medium heat, maintaining fluid level by adding water. The longer you cook it, the better the house will smell. Freeze any leftover sauce.