1
You will need 1 Extra large skillet for browning, 1 stock pot 8 litres ( 2 gallons), 1 strainer and a pot under to strain the beef after cooking it.
2
Wash and chop all Vegetables First. and open all the cans. Chop Onion and Celery very small, Green & Red Pepper chop medium, Garlic chop very fine.
3
In a Large non stick deep skillet, heat Oil and Brown the ground beef. Separating with spatula as needed. add 1/2 of the chopped Garlic, 2 dash hot sauce and 11/2 tbsp Crushed Red Chili Peppers
4
While gound beef is Browning. In a large 8 litre stock pot.
On medium/low heat bring to simmer: Tomato Sauce, Tomato Paste, Diced Tomatoes, remaining Crushed Red Chili pepper, remaining Garlic, Roasted Red Pepper, Oregano and 2 dash Hot Sauce.
5
Strain Ground beef and add to stock pot.
6
In the Skillet on medium hi heat sautee the Green Pepper, Red Pepper, Celery and Onion. until Onions are transparent. No need to add oil it's non stick and there should be a very light coating left in from the ground beef all ready.
7
Add to stock pot, simmer covered, stirring occasionaly for 20 minutes or while pasta is cooking.
However all flavors blend better if you remove from heat after 20 minutes and let cool and refrigirate over night. It's always better the next day :)