Prep 30 mins
Cook 1 hr 30 mins
This is my adaptation of my father's recipe. It feeds an army. I usually make it before the holidays when I know I'll have guests.
- 2 7⁄8 lbs ground beef round
- 3 cups onions, minced (about 5 onions)
- 1 1⁄2 cups celery, minced (about 5 stalks)
- 1⁄2 cup green pepper, minced
- 1⁄2 cup parsley, minced
- 3⁄4 cup carrot, minced (about one large)
- 1⁄4 cup fresh parsley, packed and minced
- 1⁄2 cup fresh basil, packed and minced
- 1⁄2 cup fresh lemon basil, packed and minced
- 3 tablespoons dried oregano
- 2 teaspoons dried thyme
- 6 garlic cloves, minced
- 1 cup red wine
- 2 (15 ounce) cans tomato sauce
- 1 (14 1/2 ounce) can crushed tomatoes
- 4 (14 1/2 ounce) cans diced tomatoes
- 1 (4 ounce) can tomato paste
- 2 teaspoons Tabasco sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon sweet paprika
- 5 bay leaves
- In a large dutch oven, cook beef until no longer pink remove beef, drain fat, and then place the meat back in the pot.
- While the beef is cooking, mince the vegetables and fresh herbs in a food processor.
- Add the vegetable mixture to the beef along with the dried herbs, spices and wine.
- Cook until vegetables are soft.
- Add the tomato products, tabasco, worcestershire sauce, and bay leaves.
- Cover and cook 1 - 1 1/2 hours over low heat, stirring occasionally.
- Note: I use lemon basil because that's what's growing in my garden, you can substitute 1 tbs grated lemon zest. You can also substitute dried herbs for fresh ones, just decrease the amount by 1/3. This makes 22, 1 cup servings.