Slow Simmered Spaghetti Sauce

• 2 lbs hot Italian sausage
• 1 yellow bell pepper, chopped
• 1 orange bell pepper, chopped
• 6 garlic cloves, nicnced
• 2 onions, chopped
• 3 stalks celery, chopped
• 8 ounces sliced baby portabella mushrooms
• 1 (15 ounce) can tomato sauce
• 2 (14 1/2 ounce) cans diced tomatoes
• 2 (6 ounce) cans tomato paste
• 3 beef bouillon cubes
• 3 bay leaves
• 1 tablespoon dried thyme
• 1 1/2 tablespoons dried oregano
• 1/4 cup fresh basil
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon ground black pepper
• 1 tablespoon white sugar
• 1 cup beef broth
• 1 cup red wine

1. In a large stockpot cook the sausage, yellow bell pepper, orange bell pepper, garlic, onion, and celery. Cook until sausage is no longer pink. Drain into a large colander to drain grease.
2. To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours. Salt and pepper to taste to pull flavors together toward end of cooking time.
3. Serve with Spaghetti or favorite pasta.

sausage, yellow bell pepper, orange bell pepper, garlic, onions, stalks celery, baby portabella mushrooms, tomato sauce, tomatoes, tomato paste, bay leaves, thyme, oregano, fresh basil, red pepper, ground black pepper, white sugar, beef broth, red wine

Taken from www.food.com/recipe/slow-simmered-spaghetti-sauce-329156 (may not work)