Ma Hunsicker'S Spaghetti Sauce

• 2 pounds extra-lean (94%) ground beef
• 2 tablespoons butter
• 1/2 cup red wine
• 5 stalks celery, chopped
• 1 (8 ounce) package white mushrooms, sliced
• 1 onion, chopped
• 1 large green bell pepper, chopped
• 1 (28 ounce) can whole peeled tomatoes
• 1 (28 ounce) can tomato sauce
• 2 (6 ounce) cans tomato paste
• 6 cloves garlic, chopped
• 1 tablespoon white sugar
• 1 tablespoon dried oregano, or to taste
• 1 teaspoon seasoned salt (such as LAWRY'S(R)), or to taste
• 1 teaspoon Italian seasoning, or to taste
• 1 teaspoon dried parsley, or to taste

1. Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. Melt butter in a large skillet over medium heat. Cook and stir celery, mushrooms, onion, and bell pepper in hot butter until soft, 5 to 7 minutes.; add to the ground beef.
3. Stir whole tomatoes, tomato sauce, tomato paste, garlic, sugar, oregano, seasoned salt, Italian seasoning, and parsley into the beef and vegetable mixture; bring to a boil, reduce heat to low, and simmer, stirring frequently, until the sauce is thick and well-seasoned, 2 to 3 hours.

extralean, butter, red wine, stalks celery, white mushrooms, onion, green bell pepper, tomatoes, tomato sauce, tomato paste, garlic, white sugar, oregano, salt, italian seasoning, parsley

Taken from www.allrecipes.com/recipe/237173/ma-hunsickers-spaghetti-sauce/ (may not work)