This hearty sauce, generous with beef and memorable in its blend  
of flavours, won a special mention in Chatelaine's 12th annual  
Family Favorites contest.  
 1/2 cup salad oil  
 1/2 cup chopped onion  
 1/2 cup chopped green pepper  
1 lb minced beef  
 1/2 cup chopped celery  
2 cloves garlic, crushed  
1 (20-oz) can tomatoes  
1 (6-oz) can tomatoe paste  
1 (10-oz) can mushrooms and juice  
1 (4-oz) bottle chopped olives  
1 cup grated cheddar cheese  
1 1/2 tsp salt  
2 chilli peppers (or 1/2 tsp crushed)  
 1/4 tsp black pepper  
 1/4 tsp thyme  
1 tsp sugar  
 1/4 tsp oregano  
2 bay leaves  
1 pt boiling water (2-cups)  
1 cup dry red or white table wine  
Heat the oil in a large heavy saucepan.  
Add onion and green pepper and cook gently for 5 minutes.  
Add beef and stir-fry over low heat for about 10 minutes or until browned.
Add all remaining ingredients except wine.  
Cover and cook slowly, for about 2 hours.  
Stir in wine, then simmer for another hour.  
Taste and add salt if necessary.  
Makes about 6 cups.  
Serve over hot pasta.