Mama’s Meat Sauce

1. Finely dice all of the vegetables. If you have a food processor (like a Cuisinart), this part is a cinch. Just throw all of them, except the mushrooms and olives, into the processor and pulse it until they’re in very small pieces. Slice, dice or mince the mushrooms. Whatever works for your picky eaters. Set aside.
2. Put your olive oil, garlic and meats in a large stockpot. Brown the meat over medium heat, but don’t cook through.
3. In a separate skillet, place your onion, green pepper, and celery in with a dab of butter to get the initial bite out of them. Don’t make them too soft, just take the edge off.
4. Add them to the stockpot, along with your mushrooms, olives, tomato paste, tomato sauce, diced or crushed tomatoes, red wine, seasonings (which, by the way, you can feel free to add more of), and your sugar.
5. Bring mixture to a simmer and cover. Simmer for at least an hour, stirring occasionally. It tastes better the longer you simmer and slow-cook it.
6. Salt and pepper to taste. Serve over any kind of pasta, use it for lasagna, freeze it. It’s great no matter what! Also, if you’re adventurous, add some hot red pepper flakes before you start simmering. Divine!