| 1 T. butter |
| 1 1/2 lb. ground beef |
| 1 bell pepper, finely chopped |
| 1/2 large onion, chopped |
| 3 stalks celery, finely chopped |
| 32 oz. canned tomatoes |
| 12 oz. tomato paste |
| 12 oz. water |
| 8 oz. can mushrooms, drained |
| 2 T. parsley flakes |
| 1 heaping T. brown sugar |
| 1 t. ground oregano |
| 1 t. basil leaves |
| 1 t. salt |
| 1/2 t. garlic powder |
| 1/4 t. pepper |
| 2 bay leaves |
In Dutch oven, melt butter and brown ground beef. Drain off excess fat. Add remaining ingredients and simmer covered at least 2 hours. Can use crock pot on high for 8 to 10 hours.
Serves 8 to 10.
May be made ahead.