Neapolitan Spaghetti Sauce

• 1 1/2 lb. cubed lean beef
• 2 Tbsp. olive oil
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 cloves garlic, finely chopped
• 1 medium onion, finely chopped
• 3 cans tomatoes (28 oz.)
• 1 can Contadina Italian style tomato paste (6 oz.)
• 1 1/4 c. water
• 1 tsp. sugar
• 1 small can mushrooms (optional)
• 1/4 lb. thin sliced pepperoni
• 1 tsp. oregano
• 1 tsp. rosemary
• 1 tsp. marjoram
• 1 bay leaf
• few shakes crushed red pepper
• 1/4 c. grated Romano or Parmesan cheese

1. Brown beef in olive oil in heavy kettle; add salt, pepper, garlic and onion.
2. Blend well.
3. Add tomatoes, paste, water and sugar; bring to boiling.
4. Add mushrooms, pepperoni, oregano, rosemary, marjoram, red pepper, cheese and bay leaf.
5. Bring to boiling, then reduce heat.
6. Cover and simmer about two hours, stirring occasionally.
7. Serve over freshly cooked spaghetti. Store and freeze leftover sauce.

lean beef, olive oil, salt, black pepper, garlic, onion, tomatoes, italian style tomato paste, water, sugar, mushrooms, thin sliced pepperoni, oregano, rosemary, marjoram, bay leaf, red pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=932453 (may not work)