Divine Spaghetti Sauce
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Original recipe makes 6 to 8 servings Change Servings

    1 pound lean ground beef

    2 (28 ounce) cans whole peeled tomatoes

    2 (6 ounce) cans tomato paste

    1 large onion, chopped

    4 stalks celery, chopped

    2 green bell peppers, chopped

    1 red bell pepper, chopped

    15 fresh mushrooms, sliced

    5 tablespoons Italian seasoning

    1 teaspoon dried red pepper flakes

    4 bay leaves

    2 tablespoons chopped fresh basil

    3 cloves garlic, minced

    1 pound spaghetti

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Directions

    In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
    In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
    In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
    Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.
    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    Add sauce to pasta; serv