Spaghetti With Meat Sauce

• 1 1/2 lb. lean ground beef
• 2 c. chopped onion
• 1 c. chopped green bell pepper
• 2 c. chopped celery
• 1 (28 oz.) can Italian plum tomatoes
• 1 (6 oz.) can no-salt-added tomato paste
• 1 tsp. black pepper
• 1 tsp. oregano
• 1 tsp. basil leaves
• 1 tsp. garlic powder
• 1 Tbsp. Worcestershire sauce
• 2 bay leaves
• 16 oz. spaghetti
• 1/2 c. grated Parmesan cheese

1. Saute ground meat in a stockpot over medium-high heat, stirring frequently, until no longer pink.
2. Add onion and continue to saute.
3. When onion is slightly brown, add bell pepper and celery.
4. Cook slightly.
5. Add all other ingredients, except spaghetti and Parmesan cheese.
6. Reduce heat, cover and simmer 2 hours.
7. Allow to cool, then cover and place in refrigerator overnight.
8. Skim off the fat that hardens on the surface.

lean ground beef, onion, green bell pepper, celery, italian plum tomatoes, salt, black pepper, oregano, basil, garlic powder, worcestershire sauce, bay leaves, spaghetti, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=960183 (may not work)