Spaghetti Sauce

• 1/3 c. salad oil
• 3 minced cloves garlic
• 1 chopped pepper
• 1 large onion
• 3 lb. ground chuck
• 2 c. water
• 3 (8 oz.) cans tomato sauce
• 2 (6 oz.) cans tomato paste
• 2 cans tomatoes
• 1 Tbsp. paprika
• 1 tsp. celery salt
• 1 tsp. garlic salt
• 1 tsp. chili powder
• 2 Tbsp. Worcestershire
• 3 Tbsp. chili sauce

1. In hot oil in large kettle, cook garlic, peppers and onion 5 minutes.
2. Add meat; cook over high heat until all red color disappears.
3. Add water and rest of ingredients.
4. Simmer uncovered 2 hours.
5. Cool quickly and freeze if you want to freeze the sauce. While simmering, stir occasionally.
6. Serve over spaghetti.

salad oil, cloves garlic, pepper, onion, ground chuck, water, tomato sauce, tomato paste, tomatoes, paprika, celery salt, garlic salt, chili powder, worcestershire, chili sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=350706 (may not work)