Heat ground beef mixture in large, heavy pot over high heat. Add salt, Worcestershire Sauce and Soul Blend. Cook until very brown, beginning to crumble. Add Andouille. Add garlic, onion and cook until it colors slightly but does not burn. Add Paprika, Parsley, Bay Leaves and Celery Sticks. Pour in Tomato Paste and Sauce. Add red wine and water. Add sugar and pepper. Stick till even and cover. Bring to boil. Reduce to simmer and cook for 60 minutes, stirring occasionally. Taste and season if needed.

Ingredients: 
1 lb Ground Beef/Pork/Veal Mixture
1 teaspoon salt
1 tablespoon Worcestershire Sauce
1 tablespoon Soul Blend Seasoning
1 stick Andouille Sausage - sliced
1 clove garlic - chopped
1/2 White Sweet Onion - chopped
1 tablespoon Paprika
1 tablespoon Parsley
3 Bay Leaves
1 stick Celery - cut-in-half; diagonal cuts on all ends
12 oz. Tomato Paste
20 oz. Tomato Sauce
1 cup dry red wine
2 cups water
1 teaspoon sugar
1 teaspoon freshly ground pepper

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