1 lb. ground round
1/2 lb. Italian sausage, med. or hot to taste
1/4 c. olive oil
1/4 c. butter
4 stalks celery, chopped
4 med. sized onions, chopped
4 cloves garlic, chopped
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme, crumbled
1/4 tsp. rosemary, crumbled
1/2 c. parsley, chopped
1 (4 oz.) can mushrooms
1 (1 lb. 12 oz.) can tomatoes
6 (8 oz.) cans tomato sauce
1 1/2 c. water
1 c. dry white or red wine
1 tsp. sugar

Brown meat in oil and butter in a large kettle or Dutch oven. Add celery and onions; cook until brown, then add garlic. Add salt, pepper, thyme, rosemary, parsley, mushrooms and their liquid, tomatoes and tomato sauce. Fill tomato sauce cans with the water and pour into sauce along with wine and sugar. Cook for 3 hours over low heat, stirring occasionally. Serve over pasta.