Mom'S Spaghetti & Meatballs

• 2-3 circles of olive oil in the pan
• 6 stalks of celery sliced
• 4-6 cloves of garlic minced
• 2 jars sliced green olives
• 2 16 oz cans sliced mushrooms
• 2 cans 28 oz of crushed Tomatoes I prefer San Marzano
• 2 6 oz cans of tomato paste
• 1 1/2 pounds ground chuck
• 1 1/2 pounds ground veal

1. In a large dutch oven or sauce pan saute the sliced celery until soft in the olive oil, add the garlic cooking until soft and fragrant, taking care not to brown.
2. Turn the heat down to medium low. Add the jars of sliced olives with the juice from the container
3. Add the cans of sliced mushrooms with the juice from the container.
4. Add the crushed tomatoes and the tomato paste stir until well mixed. Cook over low heat while you assemble the meat balls
5. Mix the ground chuck and veal together salt and pepper to taste. With you hands roll in to large walnut size balls and drop directly into the sauce, repeat until all the meat is in the sauce. Take care to stir softly as to not break up the meatballs.
6. Leave the lid off the pot and continue to simmer for about three hours. Stir occasionally.
7. Prepare your favorite pasta and and enjoy with hot garlic bread and a salad.

olive oil, stalks of celery, garlic, green olives, mushrooms, tomatoes, tomato, ground chuck, ground veal

Taken from food52.com/recipes/11489-mom-s-spaghetti-meatballs (may not work)