Hearty Spaghetti Sauce

originally from Austin Jr League cookbook with significant alterations

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 1  bell pepper, chopped (your choice of color)
• 2  celery ribs, chopped
• 1  medium yellow onion, chopped
• 2  tablespoons olive oil
• 2  lbs  meat (I like 1 lb lean ground beef 1 lb bulk Italian sausage, or Ground Turkey)
• 3  garlic cloves, minced
• 2  medium fresh portabella mushrooms, rough chop
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can  garlic and herb tomato sauce
• 1 (6 ounce) can tomato paste
• 1  cup water
• 2  teaspoons salt
• 1  teaspoon fresh ground black pepper
• 1  teaspoon sugar
• 2  teaspoons dried basil
• 2  tablespoons  dried Italian seasoning
• 1  tablespoon dried oregano
• 2⁄3 cup fresh parsley, rough chop
• 1  bay leaf
• 2  tablespoons sherry wine
• 1  tablespoon Worcestershire sauce

Directions

1. Saute bell pepper, celery, onion, garlic and mushrooms in olive oil in a large pot until soft. Remove from pan and set aside.
2. Using the same large pot, break up the meats and saute until browned.
3. Drain meat of fat using a sieve lined with paper towels and discard fat.
4. Return meat and veggies to the pot and add remaining ingredients.
5. Simmer covered for 2 hours.
6. Serve over cooked spaghetti.
7. Freezes well. Recipe can easily be doubled.