Add to spaghetti sauce the onion, bell pepper, veggies (a palmful of dehydrated veggie flakes will do), olive oil, basil, oregano, marjoram, celery seed, bay leaves, garlic, salt, cayenne pepper, black pepper, and tomato.
Place on low heat, covered, about 30 minutes, till it bubbles.
Add ketchup and tobasco. Immediately reduce heat to simmer.
Keep it covered.
After 2 hours, remove bay leaves, add parmesan cheese.
Stir it in well.
After 2 and 1/2 hours, brown ground chuck.
Brown it well done, almost crunchy.
Drain it well, on paper, and add it to the sauce, with about 40 minutes remaining.