Spaghetti Sauce

• 3 medium onions, cut fine
• 1 large green pepper, cut fine
• 3 to 4 garlic buds, sliced
• 2 to 3 lb. ground beef
• salt and garlic powder
• 5 oz. pepperoni, sliced
• 2 (16 oz.) cans stewed tomatoes
• 1 (10 oz.) can tomato paste
• 1 (6 oz.) c. mushrooms, drained
• oregano, basil, thyme, bay leaf, sugar
• 1/2 c. grated Parmesan cheese

1. In large heavy pan, saute in oil, onions, green pepper and garlic buds.
2. Remove from pan and then brown ground beef. Sprinkle lightly with salt and garlic powder while cooking.
3. Drain all fat, then add cooked onions, garlic and pepper and 5 ounces pepperoni, stewed tomatoes, tomato sauce, tomato paste, mushrooms, 1 paste can of water (or more), 3 pinches of oregano, 2 pinches of basil, 1 pinch thyme, 1 bay leaf (take out after 1 hour), 2 tablespoons sugar and 1/2 cup grated Parmesan and simmer uncovered 2 hours or more on low heat.
4. Stir occasionally.
5. Makes 4 quarts of sauce.

onions, green pepper, garlic, ground beef, salt, pepperoni, tomatoes, tomato paste, mushrooms, oregano, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172032 (may not work)