1/2 lb. (1/4 lb.) pork sausage
4 lb. (2 lb.) ground round
48 oz. (24 oz.) Wesson oil
3 pkg. (1 1/2 pkg.) celery hearts (3 in a pkg.)
2 lg. (1 lg.) yellow onion
8 (4) cloves garlic
2 pkg. (1 pkg.) dried mushrooms (in water to a boil, chop, soup into water)
2 lg. (1 lg.) can whole tomatoes (cut into pieces)
1 box (1/2 box) dry cream of mushroom soup
2 tbsp. (1 tbsp.) pepper
1 tbsp. (1/2 tbsp.) Italian seasoning
1/2 tsp. (1/4 tsp.) ground cloves
1 tbsp. (1/2 tbsp.) nutmeg
2 tbsp. (1 tbsp.) allspice (more than heaping)
2 tbsp. (1 tbsp.) thyme, level
1 tsp. (1/2 tsp.) dry red chili
1 tsp. (1/2 tsp.) garlic salt
2 cubes (1 cube) butter
2 lg. cans (1 lg. can) tomato paste
4 & 2 (2 lg. cans & 1 sm. can) tomato sauce
1/2 bottle (1/4 of big bottle) dry parsley
2 tbsp. (1 tbsp.) salt

This is double recipe - single recipe in (). Brown meat in separate pan. Saute chopped onion, celery and garlic. Add meat, tomatoes, soup, spices, then tomato paste and sauce. Lowest heat simmer approximately 2 hours.