Ingredients
4 pounds ground beef4 large onions, chopped4 garlic cloves, minced4 cans (28 ounces each) diced tomatoes, undrained2 cans (15 ounces each) tomato paste1 can (29 ounces) tomato sauce2 cups water2 cans (4-1/4 ounces each) chopped ripe olives, drained2 cans (4 ounces each) mushroom stems and pieces, drained1/2 cup minced fresh parsley1/4 cup packed brown sugar2 tablespoons dried basil2 tablespoons salt4 teaspoons dried oregano2 teaspoons pepper
Preparation
In several stockpots, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients; cover and simmer for 4 hours, stirring occasionally.
