2 med. sized onions
6 sm. buds garlic
1 tsp. dry parsley
3 celery stalks (small) with leaves left on
2 med. carrots
4 tbsp. olive or salad oil
1 tsp. sugar
3 lb. ground beef
1 soup bone
1 qt. whole tomatoes
3 sm. cans tomato paste
3 (8 oz.) cans tomato sauce
2 level tsp. basil leaves

Chop onions, carrots, celery, garlic and parsley very fine. Heat oil and add chopped ingredients, using a very heavy pot. Saute in hot oil for 20 minutes, being very careful not to burn. Ingredients should turn gold, not very brown.

Add ground beef and soup bone and brown meat about 10 minutes on medium heat. Add salt and pepper to taste and 1 teaspoon sugar. Now add tomatoes and juice, then tomato paste and sauce. Mix well and fill pot with water.

Cook over low heat, stirring very often (so not to stick). After cooking for about 2 1/2 hours, add basil leaves and cook for about 30 minutes more. The longer it is cooked slowly, the better. Serve on spaghetti or lasagna.

For spaghetti, top with lots of grated Parmesan cheese. Optional (but is very delicious) : Add 1 (10 1/2 ounce) can Progresso Brand red clam sauce. This should be mixed in when adding tomato sauce. Enough for approximately 8 people.