Savory Tomato Sauce with Ground Beef and Herbs

1 lb. lean ground beef
2 tbsp fat
1 onion, diced
1 small sweet pepper, diced
1-2 sticks celery, diced
1-2 cloves fresh garlic, peeled
6-8 fresh mushrooms, sliced
Fresh herbs, minced: wild blend, Parsley, Basil, Sage, Oregano, Thyme, Rosemary
Large can either diced tomatoes or cut up whole peeled tomatoes
Two small cans tomato paste, thinned with some broth or water.
1-2 cups broth or water
A dash or two of red or white wine to taste
1-2 tbsp sweetener: molasses, honey or maple syrup
Wild’erb Seasoning to taste
Salt and Pepper to taste
3-4 Bay Leaves

In a large deep pot brown beef in fat. Add onion, pepper, celery and sauté till softened. Grate in garlic, add mushrooms, herbs and sauté till mushrooms soften. Add tomatoes, tomato paste, broth, wine, seasonings and bay leaves. Mix well and taste. Use just enough sweetener to balance out the acidity of the tomatoes and wine. Season to taste, and toss in some bay leaves. Bring to boil. Turn heat to low and simmer uncovered, stirring often, till sauce reaches desired thickness, ½-1 hour. Adjust seasoning. Remove bay leaves. Ladle over pasta, rice or even potatoes. Sprinkle with grated cheese and more fresh minced herbs and serve with some crusty bread on the side.