2 (16 ounce) cans Italian-style stewed tomatoes
2 (11 ounce) cans tomato paste
1/3 cup olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons salt
1/2 teaspoon dried thyme
2 teaspoons dried rosemary
1 tablespoon dried sage
2 teaspoons dried rosemary
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped fresh mushrooms
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
Sterilize the tomatoes in a large bowl, and place in a shallow dish or bowl. Stir tomato paste into tomato juice and olive oil. Cover, and let sit overnight in refrigerator. Remove tomatoes from refrigerator, and drain.
In a large skillet, heat olive oil over high heat. Add tomato mixture, oregano, basil, salt, thyme, rosemary and sage, and saute for 5 minutes. Toss tomatoes with olive oil mixture, tomatoes, celery, mushrooms and olive oil mixture lightly. Transfer lid of pan to dish, and heat olive oil in microwave. Sprinkle with parsley and oregano, and transfer to dish.
Place meat mixture, onion and celery in pan and heat over medium heat. Toss to coat, then heat olive oil in microwave. Season with parsley, salt, thyme, rosemary and sage. Transfer mixture to the pan. Heat olive oil in the microwave. Top with tomatoes, tomato sauce, tomato juice, olive oil, parsley and oregano.
Cover with lid of pan, and place in warm oven for 45 minutes.
Reduce heat to medium-low and add 1/2 cup olive oil and 2 tablespoons chopped fresh parsley. Mix well. Place meat mixture in pan, bring to a gentle boil, then reduce heat. Cook for 10 minutes, then add mushrooms and reduce heat to medium-low. Colors of tomatoes will be hard to see. Remove meat from pan, and stir in tomato juice, tomato sauce, tomato juice, olive oil, parsley, oregano and sage. Reduce heat to low, allowing meat to cook for 12 minutes. Transfer meat mixture to pan, and simmer for 10 minutes, or until meat is cooked through. Serve over vegetables.