Servings: 12

1-1.5 pounds of ground beef (medium) 1 to 1.5 pounds of ground beef (medium)
2 tablespoons of olive oil 2 tablespoons of olive oil
4 garlic cloves (smashed and whole) 4 garlic cloves (smashed and whole)
½ large onion (finely chopped) ½ large onion (finely chopped)
1½ cups of celery (finely chopped) 1½ cups of celery (finely chopped)
1½ cups of carrots (finely chopped) 1½ cups of carrots (finely chopped)
1 large pepper (finely chopped) 1 large pepper (finely chopped)
2 large cans of spaghetti sauce 2 large cans of spaghetti sauce
1 large cans of stewed tomatoes 1 large cans of stewed tomatoes
1 can tomato paste 1 can tomato paste
1 tablespoon Worcestershire 1 tablespoon Worcestershire
1 tablespoon thyme 1 tablespoon thyme
1 tablespoon oregano 1 tablespoon oregano
1 tablespoon rosemary 1 tablespoon rosemary
1 tablespoon marjoram 1 tablespoon marjoram
2 bay leaves 2 bay leaves
Salt and pepper, to taste Salt and pepper, to taste

In a pan cook the ground beef. Keep the grease.
In a separate pot, heat up the olive oil on a medium high heat.
Add the garlic and cook until softened. (You want it softened not burned)
Add the onion, carrots, celery and peppers to the pot and cook until softened. Approximately 10 minutes.
Add the spaghetti sauce, stewed tomatoes, tomato paste and ground beef.
Cook until it bubbles then turn it down to sim for 1 hour.
Add Worcestershire, thyme, oregano, rosemary, marjoram and Bay leaves and stir in.
Turn up heat to medium-low. And cook at least an hour.
Salt and pepper, to taste..

If the garlic starts burning, turn down the heat and move it out of the oil.  If the garlic starts burning, turn down the heat and move it out of the oil.
Can be frozen.  Can be frozen.