- 3 [28-ounce / 796-mL each] cans crushed tomatoes
- 3 [28-ounce / 796-mL each] cans tomato dices
- 3 [19-ounce / 540-mL each] cans tomato juice
- 3 [10-ounce / 284-mL each] cans tomato soup concentrate
- 4 [5 1/2-ounce / 156-mL each] cans tomato paste
- 2 pounds [1 kg] ground beef
- 2 pounds [1 kg] ground veal
- 2 pounds [1 kg] ground pork
- 1 whole celery with leaves, cleaned and diced
- 3 green bell peppers, seeded and diced
- 3 red bell peppers, seeded and diced
- 12 onions, diced
- 2 cups [500 mL] freshly sliced mushrooms
- 1/4 cup [60 mL] chili sauce
- 1 teaspoon [5 mL] onion salt
- 1 teaspoon [5 mL] celery salt
- 1 teaspoon [5 mL] basil
- 1 teaspoon [5 mL] oregano
- 1 teaspoon [5 mL] tarragon
- 2 tablespoons [30 mL] garlic puree
- 1 teaspoon [5 mL] crushed chiles
- 2 tablespoons [30 mL] sugar
- 2 tablespoons [30 mL] salt
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- Preheat oven to 350°F [180°C].
- Mix together all ingredients into a large oven-safe casserole.
- Slowly bring to a boil.
- Transfer casserole into preheated oven.
- Bake for 4 hours, stirring 2 or 3 times.
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