In a large pot over medium-low heat, pour in Prego sauce and add Montréal Steak spice, Greek seasoning, Worcestershire sauce, hot sauce, oregano, basil, Italian seasoning, turmeric, red pepper flakes, garlic salt, cayenne pepper, freshly ground black pepper and brown sugar. Stir well and let it simmer gently.
In a large saucepan over medium heat, add oil and when it gets hot, add onions and sauté until translucent, about 3 minutes. Add peppers and cook until soft, about 4 minutes. Stir mushrooms in and sprinkle with ground sea salt and freshly ground black pepper; cover and cook for 2 ½ minutes. Stir once again, cover and let the vegetables cook for 5 more minutes.
Transfer vegetable mixture to the sauce including the liquid and stir to combine. Let it simmer while cooking the meat.
In the same saucepan over medium heat, add ground beef and cook until no longer pink. Half way through cooking, add pressed garlic and stir well before seasoning with freshly ground black pepper. When the meat is cooked, transfer to a colander to drain any excess fat.
Transfer the drained meat to the sauce, stir well, taste and adjust if necessary. Add some fresh chopped parsley, stir once again and proceed with the recipe. Makes 14 cups.