2 lb. ground meat (turkey, beef or Italian sausage)
2 large onions, chopped
4 cloves garlic, crushed
1 cup celery, chopped
1 cup green pepper, chopped
1 lb. fresh mushrooms, sliced
1 large carrot, grated
2 large cans tomato puree
2 large cans tomatoes
1 small can tomato paste
1 bottle burgundy wine (dry), approx. 2 cups
2 Tbsp. dried basil
1 tsp. allspice
black pepper to taste
1/2 cup sugar
2 bay leaves

Brown meat and garlic; drain well. Saute vegetables, except carrot, in olive oil. Combine everything and simmer about 3-4 hours, stirring frequently. Chill overnight to set the flavors and serve the next day. This recipe makes enough sauce for 4 to 6 meals. Freeze in heavy duty zipper bags.

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