Meat Sauce For Spaghetti

• 5 pounds ground chuck
• 6 medium onions, diced
• 5 large celery ribs, diced
• 2 (28-ounce) cans crushed tomatoes
• 2 (26-ounce) cans tomato sauce
• 2 (12-ounce) cans tomato paste
• 2 (12-ounce) bottles chili sauce
• 2 (12-ounce) cans sliced mushrooms, drained
• 4 cups water
• 3 to 4 tablespoons sugar
• 2 teaspoons salt
• 2 teaspoons coarsely ground pepper
• 2 teaspoons white vinegar

1. Cook first 3 ingredients in an 8-quart stockpot over medium heat 8 to 10 minutes, stirring until beef crumbles and is no longer pink; drain well, and return to stockpot.
2. Add crushed tomatoes and remaining ingredients to stockpot; reduce heat to low, and cook, stirring often, 1 hour. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Refrigerate up to 3 days, or freeze sauce in heavy-duty zip-top plastic bags up to 3 months (thaw in refrigerator).

ground chuck, onions, celery, tomatoes, tomato sauce, tomato paste, chili sauce, mushrooms, water, sugar, salt, ground pepper, white vinegar

Taken from www.myrecipes.com/recipe/meat-sauce-spaghetti (may not work)