Cattleships Spaghetti Sauce

Wear an apron and old shoes when you make this... that tomato sauce tends to splash. I like to serve this sauce over thin spaghetti.

• Ready In: 3 hrs 30 mins
• Serves: 8-10

Ingredients

• 1 (29 ounce) can tomato sauce (Hunts)
• 1 (15 ounce) can tomato sauce (Hunts)
• 1 (6 ounce) can tomato paste (Hunts)
• 2  lbs lean ground beef
• 3  bay leaves
• 1 1⁄2 cups  large black olives (halved)
• 3  fresh garlic cloves, plus
• 1  tablespoon garlic powder
• 1⁄2 tablespoon garlic powder
• 2 1⁄2 teaspoons  italian seasoning
• 2 1⁄2 teaspoons dry parsley flakes or 2  tablespoons fresh parsley
• 2 1⁄2 teaspoons dry oregano
• 1⁄2 teaspoon ground black pepper
• 3  cups  diced onions
• 1  lb  sliced green pepper (whole green pepper with seeds and white meat removed)
• 1  cup  diced fresh carrot
• 1⁄2 cup  burgundy cooking wine or 1⁄2 cup Burgundy wine

Directions

1. Combine and mix well ground meat 1+1/2 tsp ea of Italian seasoning, dry parsley or fresh parsley, oregano, then 1/2 tsp pepper, and 1+1/2 tsp garlic powder in skillet and cook on medium heat until well combined and browned.
2. While meat mixture is cooking, empty both cans of tomato sauce and the tomato paste into a 4+1/2 qt dutch oven covered on low heat. Add onion, green pepper, bay leaves, carrot, olives, wine crushed garlic cloves, and remainder of Italian seasoning, parsley, and oregano.
3. Once meat mixture has browned, combine it with the tomato sauce in the Dutch oven, mix well, cover, and, let simmer on low for 3 hours (stirring occasionally).