Spaghetti Sauce

• 2 large cans tomato puree
• 2 large cans tomatoes (not whole or sections)
• 3 large or 6 small cans tomato paste
• 1 bulb garlic
• 1 green pepper
• 1 large onion
• bacon and/or Italian sausage (optional)
• 1 tsp. thyme (not powdered)
• 1 Tbsp. sweet basil leaves
• bay leaves (about 4, depending on size)
• 1 Tbsp. Italian seasoning
• 1 Tbsp. parsley flakes
• 1 Tbsp. celery flakes
• 1 Tbsp. oregano

1. Finely chop onion, garlic and green pepper.
2. Brown same in a little olive oil.
3. If using bacon or sausage, brown with the onion, garlic and green pepper.
4. Open puree, tomatoes and paste and put into large pot.
5. Rinse cans with a little water and add; add the browned onion, garlic, green pepper, etc.
6. Add all spices. Bring to a boil; reduce heat and simmer about 6 hours.
7. Wine or additional water may need to be added.
8. Tastes better if left to sit in refrigerator overnight.

tomato puree, tomatoes, tomato paste, garlic, green pepper, onion, bacon, thyme, sweet basil, bay leaves, italian seasoning, parsley flakes, celery flakes, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268371 (may not work)