2 lg Onions, chopped
2 md Green peppers, chop
1 c Chopped celery
3 Cl Garlic, minced
2 tb Olive oil
2 Pounds ground beef
1 pk Fresh mushrooms, sliced
3 6-oz cans tomato paste
1 16-oz can whole tomatoes
Undrained & chopped
3 8-oz cans tomato sauce
2 tb Worcestershire sauce
2 ts Chili powder
2 ts Dill weed
2 ts Whole oregano
(continued on sauce2)
Brown ground beef with onion, green pepper, celery and garlic in hot
oil in large dutch oven. Cook until meat is browned, stirring to
crumble; drain well, and stir in remaining ingredients. Cover, bring
to boil, and reduce heat to simmer for an additional 2 or 3 hours,
stirring occasionally. Remove bay leaves and serve over pasta of
choice. Sprinkle with shredded sharp cheddar cheese and grated
Parmesan cheese if desired. (Please note that this recipe is
continued on the next entry as THICK & SPICY SPAGHETTI SAUCE2)
