Ingredients
- 2 onions
- 2 green peppers
- 900 gr beef (ground)
- 300 gr tomatoes (whole)
- 230 ml cans tomato sauce
- 190 gr cans tomato paste
- 100 gr celery (chopped)
- 30 ml worcestershire sauce
- 30 ml olive oil
- 6 gr chili powder
- 4 gr oregano (whole)
- 3 gr dill weed
- 1 package mushrooms (fresh)
- some garlic
(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) Courtesy of Loren Martin, Cyberealm BBS and Big Cabin OK
