Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            ground beef
     1/2  teaspoon      black pepper
   1      teaspoon      garlic salt
   2      teaspoons     vegetable oil
   1      large         onion -- sliced or chopped
     1/2                green pepper, sliced -- up to 1
   2                    celery stalks -- chopped
   2                    carrots -- (optional)
   1      cup           mushroom -- sliced
   2      cans          stewed tomatoes -- (28 oz.)
   2      cans          condensed tomato soup, undiluted -- (10 oz.)
   2      cans          tomato paste -- (6 oz.)
   1                    bay leaf

Preparation:

In a large pot, (I use my deep-dish electric frying pan, less burning that way) saute onions, green peppers, celery, garlic salt, pepper and mushrooms. When onions are light brown, add ground beef. Cook until all pink is gone and meat is cooked. Add carrots. In food processor, or by hand, chop tomatoes to desired size. (You can leave them whole if you want.) Add tomatoes, plus the juice, undiluted soup, paste and bay leaf. Simmer at least 1/2 hour, stirring ocassionally, over low heat. Be careful, it will burn easily. Freezes very well. Can be used as a base for lasagna as well as spaghetti sauce. I substitute ground moose meat for the ground beef if I have any.