I'd omit the ground beef and substitute a few beef marrow bones. Throw in
some pork - chops are ok. You're tomato-heavy - bag the tomato juice and
lighten up on the paste. I'd use fresh parsley and basil if available.

Paul


"Kswck" > wrote in message
et...
> 46 oz can tomatoe juice
> 12 oz can tomatoe paste
> 24 oz can whole tomatoes-fresh tomatoes if in season
> 2 cups onions-chopped
> 3-4 cloves garlic minced
> 6 tblsp dried parsley
> 2-3 tblsp oil
> 2-3 bls 90% ground beef
> 2-3 4oz cans mushrooms
>
> Combine oil, onions, garlic. Fry till translucent. Brown meat in separate
> pan, drain. Add everything to pot and bring to boil. Lower to simmer,
> stirring frequently. At each stir, cover the top of the pot with either
> dried basil or oregano(both home dried). An hour and a half later,
> serve-although it tastes better the next day-over pasta.
> Works well with sausage as well, if taken from the casings.
>
>