Grand-Mere Bosse's Spaghetti Sauce

I found this recipe in a regional magazine (Saltscapes) and thought I'd share it with you - hope you enjoy!

• Ready In: 3 hrs
• Yields: 7-8 lbs.

Ingredients

• 2  lbs lean ground beef
•  montreal  steak spice
• 8  hot Italian sausage
• 2  ounces olive oil
• 4  garlic cloves, chopped
• 4  cups onions, julienned
• 2  cups celery
• 2  red peppers, julienned
• 2  green peppers, julienned
• 1  yellow pepper, julienned
• 2  cups  sliced button mushrooms
• 6 (28 ounce) cans diced tomatoes
• 2 (14 ounce) cans tomato sauce
• 2 (5 1/2ounce) cans tomato paste
• 3⁄4 cup chili powder
• 1⁄4 cup dried oregano
• 1⁄4 cup dried basil
• 1⁄4 cup dried thyme
• 2  bay leaves
• 8  drops Tabasco sauce
• 6  drops Worcestershire sauce

Directions

1. In a frying pan, pre-cooked round beef until no longer pink, adding seasoning (salt, pepper, Montreal steak spice), to taste. Pre-cooked sausages in frying pan or poaching pan. Once cooled, slice.
2. In a 20-litre stock pot, add olive oil and garlic; once garlic starts to sizzle, add onion, celery, peppers, and mushrooms. Stir until vegtables start to become translucent, then add ground beef, sausage, diced tomatoes, tomato sauce - keep stirring.
3. Mix in all remaining ingredients; bring to a slow boil, then simmer for 2-3 hours. It is very important to keep stirring regularly.
4. Remove what you want to keep chunky, and purée the remainder while still hot. Makes 7-8 lb. or 6 containers with 3 to 4 portions each.