4 tablespoons butter
1 pound lean ground beef
1 cup minced onion
1 cup chopped celery
1 cup sliced fresh mushrooms
1 green bell pepper
1/4 cup oregano
1 tablespoon crushed red pepper
8 (6 ounce) cans tomato paste
4 garlic cloves
2 teaspoons chili powder
Heat butter in a large skillet over medium heat. Add the beef, onion, celery and mushrooms. Cook, stirring, until beef is browned, about 5 minutes. Drain excess fat. Add in the bell pepper, oregano, crushed peppers, tomatoes. Stir well, then pour in the pepper paste, garlic cloves, chili powder and tomato juice. Cover and simmer, stirring occasionally, until tomato juice is reduced, about 15 minutes.