- A little oil
- Alittle butter
- 6 pounds [2.7 kg] ground beef
- 5 large onions, chopped
- 1 celery stalk, diced
- 2 pounds [1 kg] carrots, peeled and diced
- 3 sweet green peppers, membranes removed and seeded, diced
- 1 [10-ounce 284-mL] can mushroom slices, drained
- 1 large clove garlic, crushed
- 2 [19-ounce / 540-mL each] cans cream of tomato soup concentrate
- 3 [28-ounce / 796-mL each] cans tomato dices
- 1 [16-ounce [796 mL] bottle chili sauce
- 2 [5 1/2-ounce / 156-mL each] cans tomato paste
- 6 bay leaves
- 3 tablepoons [45 mL] salt
- 1 tablespoon [15 mL] pepper
- 2 tablespoons [30 g] sugar
- 3/4 teaspoon [3.75 mL] Cayenne pepper
- 3/4 teaspoon [3.75 mL] curry powder
- 3/4 teaspoon [3.75 mL] oregano
- 1 teaspoon [5 mL] Italian spices [optional, but adds a little tang]
- 1 bottle red wine
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- Preheat oven to 375°F [190°C].
- Brown ground meat and onions into a little hot oil and butter, just enough to cover the bottom of the frypan.
- Pour into a large oven-safe casserole and mix in all other ingredients ending with red wine.
- Bake into preheated oven for 4 hours, stirring every hour.
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