TAMBELLINI'S TOMATO-MEAT SAUCE

If you are having a party or want to make a big batch for the freezer.  This will serve 20, so I usually just make half. 2 Tbsp. olive oil 2 garlic cloves, minced 3 stalks celery, minced 1 carrot, minced 1/2 medium onion, minced 5 pounds ground beef as lean as possible (I use meat loaf mix - pork, beef and veal) 2 Tbsp. rose wine (or red wine) 12 1/2 pounds whole peeled tomatoes in juice, chopped or put through grinder 1 pinto tomato paste 1 qt. tomato puree 1/2 pint grated Romano cheese 1/4 lb. butter 1 Tbsp. black pepper 1 Tbsp. dried oregano 1 Tbsp. dried basil 1 Tbsp. sugar Salt, to taste In a large stockpot, saute garlic until light brown in the olive oil, then add celery, carrot and onion and mix well.  Cook for 5 minutes after heat recovers.  Add ground meat and mix well.  Cook until all traces of pinkness are gone.  Skim off any excess grease or fat.  (I pour it off)  Add wine, tomatoes, tomato paste and puree, mixing thoroughly.  When sauce reaches a boil, add remaining ingredients, stirring well, and reduce heat to light boil. Cook 1 1/2 hours, stirring frequently.  If it seems to be cooking too fast, lower heat to a simmer to avoid scorching.  Salt to taste.  Taste to adjust other seasonings.  For thicker sauce, simmer a bit longer.