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Divine Spaghetti Sauce
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| 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 pound | spaghetti |
Directions
In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
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.
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.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Add sauce to pasta; serve.
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