Brown meats. While meat is browning, process garlic, then add to
the meat. Place onion and celery in the food processor and process
until finely chopped. Add to meat. Process mushrooms, then
green pepper and add to pot. Stir constantly to keep the meat
from sticking to the bottom of the pot. Add the remaining
ingredients. Stir and cover after the sauce begins to boil. Simmer
for at least 2 hours or more. Periodically skim the fat from the
surface of the sauce. I like to use the 20% ground beef because
the fat adds a richness to the sauce. This is a thick sauce. Add
salt and pepper to taste.
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