Ingredients:
2 large onions, chopped
2 medium green bell peppers, chopped
1 cup chopped celery
3 -4 garlic cloves, minced
2 tablespoons olive oil
2 lbs ground beef
1 (4 ounce) cans sliced mushrooms, undrained
3 (6 ounce) cans tomato paste
1 (16 ounce) cans whole tomatoes, undrained and coarsely chopped
3 (8 ounce) cans tomato sauce
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon dried Italian seasoning
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons vinegar
1/4 teaspoon curry powder
hot sauce ( about 3 drops)
2 bay leaves
1/2 cup water
1/2 cup Burgundy wine ( or other dry red wine)
hot cooked spaghetti
shredded sharp cheddar cheese (optional)
grated parmesan cheese (optional)
Directions:
Saute onion, green pepper, celery, and garlic in hot oil in a large pot until the vegetables are tender.
Add in ground beef; cook until meat is browned, stirring to crumble the meat; drain well and return to pot.
Stir in the next 15 ingredients; cover, lower heat and simmer for 1 hour, stirring occasionally.
Take out bay leaves; stir in Burgundy wine.
On individual plates, spoon sauce over cooked spaghetti; sprinkle each serving with cheese, if desired.
Servings: 10
Time preparation: 30 min.
Time total: 90 min.