by George Ballein
Sauté 2 1/2 lbs. ground beef with 1/2 lb. sausage. Drain. Add and sauté 3 large onions and 4 cloves of garlic in 1/4 c. olive oil until browned. Add 4 small cans tomato paste; 1/2 gallon tomato puree or 2 (2 1/2 cans) tomatoes; 1/2 bunch parsley; celery tops from one stalk, 1/2 lb. fresh mushrooms, 2Tb. sugar, 2 bay leaves, 1 Tb. oregano and 1/4 c. to 1/2 c. port or burgundy wine. Add water if needed. Simmer one to two hours.
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