Saute celery, onions and garlic in small amount of olive oil (enough to keep from sticking). Add parsley, 2 - 3 pinches of Oregano. Cook slowly. Add ground round. Cook until all meat is brown. Add 2 bayleaves. Add 1 large can tomatoes and tomato paste. Add dash of red pepper, salt and pepper. Simmer 2 - 3 hours
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