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    Spahgetti Sauce

    Source of Recipe


    1 pound lean ground beef
    2 (28 ounce) cans whole peeled tomatoes
    2 (6 ounce) cans tomato paste
    1 large onion, chopped
    4 stalks celery, chopped
    2 green bell peppers, chopped
    1 red bell pepper, chopped
    15 fresh mushrooms, sliced
    5 tablespoons Italian seasoning
    1 teaspoon dried red pepper flakes
    4 bay leaves
    2 tablespoons chopped fresh basil
    3 cloves garlic, minced

    1 In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
    2 In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
    3 In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
    4 Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.




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