Spicy Spaghetti Sauce

Easy and delicious. Recipe courtesy of Taste of Home 2009 Contest Winning Annual Recipes and Jennifer Mai of Pierceville, Kansas.

• Ready In: 3 hrs
• Serves: 6
• Yields: 6 1/2 cups

Ingredients

• 1  lb ground beef
• 1  large onion, chopped
• 46  ounces tomato juice
• 12  ounces tomato paste
• 4  ounces mushroom stems and pieces, drained
• 2  tablespoons  minced fresh parsley
• 1  tablespoon  garlic salt
• 1  tablespoon dried basil
• 2  teaspoons sugar
• 2  teaspoons dried oregano
• 1⁄4-1⁄2 teaspoon crushed red pepper flakes
• 3  bay leaves
• 16  ounces spaghetti

Directions

1. In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink and drain.
2. Stir in the tomato juice, tomato paste, mushrooms, and seasonings and bring to a boil.
3. Reduce heat and simmer uncovered for 2 1/2 hours, stirring occasionally. Discard bay leaves and serve over spaghetti.