Grand-Mere Bosse's Spaghetti Sauce

• 2 lbs lean ground beef
• montreal steak spice
• 8 hot Italian sausage
• 2 ounces olive oil
• 4 garlic cloves, chopped
• 4 cups onions, julienned
• 2 cups celery
• 2 red peppers, julienned
• 2 green peppers, julienned
• 1 yellow pepper, julienned
• 2 cups sliced button mushrooms
• 6 (28 ounce) cans diced tomatoes
• 2 (14 ounce) cans tomato sauce
• 2 (5 1/2 ounce) cans tomato paste
• 34 cup chili powder
• 14 cup dried oregano
• 14 cup dried basil
• 14 cup dried thyme
• 2 bay leaves
• 8 drops Tabasco sauce
• 6 drops Worcestershire sauce

1. In a frying pan, pre-cooked round beef until no longer pink, adding seasoning (salt, pepper, Montreal steak spice), to taste.
2. Pre-cooked sausages in frying pan or poaching pan.
3. Once cooled, slice.
4. In a 20-litre stock pot, add olive oil and garlic; once garlic starts to sizzle, add onion, celery, peppers, and mushrooms.
5. Stir until vegtables start to become translucent, then add ground beef, sausage, diced tomatoes, tomato sauce - keep stirring.
6. Mix in all remaining ingredients; bring to a slow boil, then simmer for 2-3 hours.
7. It is very important to keep stirring regularly.
8. Remove what you want to keep chunky, and puree the remainder while still hot.
9. Makes 7-8 lb.
10. or 6 containers with 3 to 4 portions each.

lean ground beef, steak spice, sausage, olive oil, garlic, onions, celery, red peppers, green peppers, yellow pepper, button mushrooms, tomatoes, tomato sauce, tomato paste, chili powder, oregano, basil, thyme, bay leaves, tabasco sauce, worcestershire sauce

Taken from www.food.com/recipe/grand-mere-bosses-spaghetti-sauce-400158 (may not work)