Thick and spicy spaghetti sauce1

Yield: 6 servings

Measure Ingredient
2 larges Onions, chopped
2 mediums Green peppers, chop
1 cup Chopped celery
3 Cl Garlic, minced
2 tablespoons Olive oil
2 Pounds ground beef
1 pack Fresh mushrooms, sliced
3 6-oz cans tomato paste
1 16-oz can whole tomatoes
Undrained & chopped
3 8-oz cans tomato sauce
2 tablespoons Worcestershire sauce
2 teaspoons Chili powder
2 teaspoons Dill weed
2 teaspoons 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)

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