In a frying pan, pre-cook round beef until no longer pink, adding seasoning (salt, pepper or Montreal steak spice), to taste. Pre-cook sausages in frying pan or poaching pan. Once cooled, slice.
In a 20-litre stock pot, add olive oil and garlic; once garlic starts to sizzle, add onion, celery, peppers and mushrooms. Stir until vegetables start to become translucent, then add ground beef, sausage, diced tomatoes, tomato sauce - and keep stirring.
Mix in all remaining ingredients; bring to a slow boil, then simmer for 2 to 3 hours. It is very important to keep stirring regularly.
Remove what you want to keep chunky, and purée the remainder while still hot. Makes 7 to 8 lb (3 to 3.5 kg) or 6 containers with 3 to 4 portions each.