Killer Spaghetti Sauce

• 2 (24 ounce) jars spaghetti sauce (Paul Newman's Own preferred. Never use canned tomatoes, or paste. Inferior. Buy it in glass.)
• 1 whole white onion, peeled and diced
• 1 whole bell pepper, seeded and diced (I remove the ribs)
• 1/2 cup mixed vegetables, diced (a palmful of dehydrated veggie flakes will do)
• 1 tablespoon olive oil
• 1 tablespoon ketchup
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 pinch marjoram
• 1 pinch celery seed
• 2 bay leaves
• 3 fresh garlic cloves, pressed (or to taste)
• 3 pinches salt
• 1 pinch cayenne pepper
• black pepper, to taste
• 1 tomatoes, peeled, diced, drained
• 2 dashes Tabasco sauce
• 2 tablespoons grated parmesan cheese (fresh preferred)
• 1/2 lb ground chuck or 1/2 lb premium hamburger

1. Add to spaghetti sauce the onion, bell pepper, veggies (a palmful of dehydrated veggie flakes will do), olive oil, basil, oregano, marjoram, celery seed, bay leaves, garlic, salt, cayenne pepper, black pepper, and tomato.
2. Place on low heat, covered, about 30 minutes, till it bubbles.
3. Add ketchup and tobasco. Immediately reduce heat to simmer.
4. Keep it covered.
5. After 2 hours, remove bay leaves, add parmesan cheese.
6. Stir it in well.
7. After 2 and 1/2 hours, brown ground chuck.
8. Brown it well done, almost crunchy.
9. Drain it well, on paper, and add it to the sauce, with about 40 minutes remaining.
10. Stir it in well.
11. Keep it covered.
12. Takes 4 hours, but it's worth the wait.
13. World acclaimed.
14. Enjoy.

tomatoes, white onion, bell pepper, mixed vegetables, olive oil, ketchup, basil, oregano, marjoram, celery, bay leaves, garlic, salt, cayenne pepper, black pepper, tomatoes, tabasco sauce, parmesan cheese, ground chuck

Taken from www.food.com/recipe/killer-spaghetti-sauce-8744 (may not work)