Joyce

Joyce'S Spaghetti Meat Sauce

2 lbs ground beef

2 tbsps olive or vegetable oil

2 large onions, diced

1 stalk celery, diced

1 green pepper, seeded & diced (optional)

2 tbsps crushed garlic/ or more

1 tsp Magi (sauce enhancer)

1 envelope beef bouillon mixed into 1 cup water (beef stock)

2-28oz cans diced tomatoes

1-28oz can tomatoe sauce with spunk*

1 sm. can tomatoe paste

1 cup or more mushrooms, cooked (optional)

1 tbsp dry oregano

2 tbsp dry basil

1/4 tsp dried red pepper flakes

2 bay leaves

a pinch of nutmeg

1 tsp sugar (optional)

salt & pepper to taste

Brown the beef in the oil breaking it into small pieces as you do. Drain. When thoroughly cooked, add the onions, celery, & green peppers; sauté till veggies are translucent. Add the garlic & cook a few minutes more. Add the tomatoes, tomatoe sauce, beef stock, Magi & tomatoe paste; mix thoroughly. Add the mushrooms & spices. Let all this simmer for a couple of hours or longer.

Note: I sometimes make a batch of meatballs to add to this sauce or add some browned chicken wings, cooked cut up sausage (any kind), bulked cooked/crumbled sausage & even browned spare ribs. Let it simmer along with the sauce.

* tomatoe sauce with spunk are ones that have spices in it, mushrooms, garlic, sausage or whatever strikes your fancy.