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| 2 gross | onions chopped |
| 2 mittel | Green peppers, chop |
| 1 Tasse | celery chopped |
| 30 Milliliter | Garlic minced |
| 2 Esslöffel | olive oil |
| 2 | Pounds ground beef |
| 1 Packung | mushrooms fresh, sliced |
| 3 | 6-oz cans tomato paste |
| 1 | 16-oz can whole tomatoes |
| | Undrained & chopped |
| 3 | 8-oz cans tomato sauce |
| 2 Esslöffel | Worcestershire Sauce |
| 2 Teelöffel | chilli powder |
| 2 Teelöffel | dill weed |
| 2 Teelöffel | oregano whole |
| | (continued on sauce2) |
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Brown ground beef with onion, green pepper, celery and garlic in hot oil in large dutch oven. Cook until meat is browned, stirring to crumble; drain well, and stir in remaining ingredients. Cover, bring to boil, and reduce heat to simmer for an additional 2 or 3 hours, stirring occasionally. Remove bay leaves and serve over pasta of choice. Sprinkle with shredded sharp cheddar cheese and grated Parmesan cheese if desired. (Please note that this recipe is continued on the next entry as Thick & Spicy Spaghetti SAUCE2)
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