Spaghetti(From The Kitchen Of Leo Schiller)

• 2 lb. ground beef
• 1 1/2 c. finely chopped onions
• 1 1/2 c. finely chopped celery
• 1 1/2 c. finely chopped green pepper
• 3 cloves garlic, finely chopped
• 1 tsp. brown sugar
• 1 Tbsp. salt (more, if desired)
• 1/4 tsp. black pepper
• 2 tsp. oregano
• 1 large bay leaf or 2
• 2 tsp. chopped parsley
• 2 (6 oz. each) cans sliced mushrooms
• 2 (1 lb. each) cans tomatoes
• 2 (6 oz. each) cans tomato paste
• 2 c. water
• 1/4 c. red wine vinegar
• 1/8 tsp. chopped red pepper
• 1 lb. spaghetti, cooked according to pkg. directions
• shredded Parmesan cheese

1. Cook meat, onions, celery, green pepper and garlic 10 to 15 minutes in a large, heavy saucepan or Dutch oven, cutting meat apart with fork or spoon. Stir in brown sugar and other ingredients. Cover and simmer 2 to 3 hours, stirring occasionally. Spoon sauce over hot spaghetti and sprinkle generously with cheese.
2. Serves 12.

ground beef, onions, celery, green pepper, garlic, brown sugar, salt, black pepper, oregano, bay leaf, parsley, mushrooms, tomatoes, tomato paste, water, red wine vinegar, red pepper, directions, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004655 (may not work)