Spaghetti Sauce To Die For

• 2 lbs ground beef
• 1 medium white onion, chopped (l cup)
• 1 green pepper, chopped (optional, I usually omit)
• 2 -3 garlic cloves, minced
• 3 (16 ounce) cans diced tomatoes
• 1 (6 ounce) can tomato paste
• 2 teaspoons brown sugar
• 1 1/2 teaspoons oregano, crushed
• 1 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried basil, crushed
• 1 bay leaf
• 2 cups water
• 1 tablespoon lemon juice
• cooked spaghetti (or pasta of your choice)

1. In a large skillet cook the meat, onion, green pepper and garlic until meat is brown and vegetables are tender.
2. Drain off fat.
3. Stir in tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme and bay leaf.
4. Stir in water.
5. Pour into large pot (one that is wider than it is tall). Bring to boiling; reduce heat.
6. Simmer, uncovered, for l1/2 to 2 hours or till sauce is of desired consistency, stirring occasionally, the thicker the better.
7. Add lemon juice during last 5 minutes of simmering.
8. Remove bay leaf.
9. Serve over hot cooked pasta.
10. Pass grated Parmesan cheese, if desired.
11. Makes 6 servings.

ground beef, white onion, green pepper, garlic, tomatoes, tomato paste, brown sugar, oregano, salt, thyme, dried basil, bay leaf, water, lemon juice

Taken from www.food.com/recipe/spaghetti-sauce-to-die-for-12115 (may not work)