1 (65 ounce) can tomato paste
1 (10 ounce) can crushed tomatoes
1 (15 ounce) can tomato paste
1 pound lean ground beef
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon paprika
1 teaspoon black pepper, or to taste
1 tablespoon chili powder
1/2 teaspoon cream of ragi (eggplant)
1/4 teaspoon chili powder (optional)
1 (16 ounce) can tomato soup
1 (8 ounce) can tomato sauce
1 (8 ounce) can tomato paste
In large pot over medium heat, combine tomato paste, tomatoes, tomato paste, ground beef, garlic, salt, paprika, pepper, chili powder, cream of ragi, eggplant, chili powder, and tomato soup.
Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 15 minutes, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, for 7 to 10 minutes.
Stir in tomato soup, tomato sauce, tomato paste, tomato soup and tomato paste. Bring to a boil and boil for 5 minutes. Mix in tomatoes, tomato paste, tomato sauce, tomato soup and tomato sauce. Boil for 8 to 10 minutes more, stirring occasionally. Remove sauce from heat and stir into tomato mixture. Continue to simmer for 5 minutes more.
Remove from heat and stir in tomato paste, tomato soup, tomato sauce and tomato paste. Let boil, stirring, until cool enough to handle. Stir in bean sprouts, parsley, onion and paprika. Stir in bean sprouts, parsley, onion and paprika. Return mixture to a boil, stirring occasionally.