Originally my grandmother’s, it has seen a few tweaks since then.  Not the least of which is the semi-math equasion nature of the recipe now.

Start with deciding how many pounds of meat you want to use.  Typically, I use half some form of beef, half some form of italian sausage. A “normal” batch starts with about 1 1/2 lbs of meat, a fridge-filling-stick-some-in-the-freezer batch is double that or more.

So, take your amount of meat, and double it.  This becomes your “X” number.

X Carrots, chopped

1/2X to X stalks of celery, chopped

X Peppers (colour dictated by flavour preference), chopped

X Onions (small to medium), chopped

Canned Tomatoes – this one depends entirely on how thick you want your sauce.  Generally works out to 1 large can per pound of meat, without worrying about saving half cans.  I use whole tomatoes, and squish them over the sauce before putting them in.  Helps to break them up, and messy fun, too.

Tomato Paste – For colour, and entirely optional.

Meat – as above

Olives – By feel/to taste/until it looks right

Mushrooms – 1/4 to 1/2 X lbs, halved and sliced

Saute/Add in the following order, in enough oil to keep from sticking:  onions, celery, garlic, meat, spices part one, carrots, peppers, canned tomatoes, olives, mushrooms, tomato paste, spices part two.

Spice Suggestions (not necessarily all at once):  Salt, Sugar, Basil, Sage, Thyme, Oregano, Parsley, Marjoram, Anise, Black Pepper, Cayenne, Paprika

Simmer for at least two hours on low heat.  6 or more is preferable.  Best next day.