2 pounds (or less) ground chuck or lean ground beef
1 onion, minced
1 clove garlic, minced (may use garlic flakes or powder)
1/2 green pepper, chopped (may use dried flakes)
1 6-ounce cans tomato paste
1 can crushed tomatoes
1 15-ounce can tomato sauce (optional)
3 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce, or more, to taste
Salt and pepper, to taste
2 bay leaves
2 tablespoons Italian seasoning (fresh herbs or pre-packaged Italian mix)
1 small can mushrooms, chopped (optional)
Water, 1 or 2 cups if necessary
Parmesan cheese, grated (topping, when served)
Spaghetti (vermicelli, cooked a la dente)


Brown meat, onion, garlic, and green pepper (not flakes) in skillet. Add tomatoes, paste, sauce, and all seasonings. Simmer slowly 45 minutes, at least, or several hours very slowly, adding water as needed. You may also cook in a crock pot or slow cooker approximately 8 hours.
Serve over cooked thin spaghetti with grated Parmesan cheese, French bread, and green salad. Cut recipe for smaller amount or freeze half for later meal. This sauce can be varied by adding different seasonings instead of Italian seasoning and may also be served over creamed potatoes.

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© 1997 Ann Johnson Donovan. All Rights Reserved. arsnova@worldnet.att.net
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June 23, 1998

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