Big-Batch Spaghetti Sauce

• 8 bacon strips
• 8 pounds ground beef
• 4 large onions, chopped
• 2 large green peppers, diced
• 1 pound sliced fresh mushrooms
• 1/2 cup olive oil
• 16 garlic cloves, minced
• 1/2 cup all-purpose flour
• 6 cans (28 ounces each) diced tomatoes
• 2 cans (12 ounces each) tomato paste
• 2 cups water
• 1 cup white wine vinegar
• 6 tablespoons sugar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons dried celery flakes
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 4 teaspoons salt
• 2 teaspoons celery salt
• 2 teaspoons cayenne pepper
• Hot cooked spaghetti

1. In a large stockpot, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook beef over medium heat in drippings until meat is no longer pink; drain. Remove beef and keep warm.
2. In the same pot, saute the onions, peppers and mushrooms in oil for 5 minutes or until onions are tender. Add garlic; cook 2 minutes longer.
3. Stir in flour until blended. Stir in the tomatoes, tomato paste, water, vinegar, sugar, Worcestershire sauce and seasonings. Crumble bacon; return bacon and beef to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours, stirring occasionally. Serve with spaghetti.

bacon, ground beef, onions, green peppers, mushrooms, olive oil, garlic, allpurpose, tomatoes, tomato paste, water, white wine vinegar, sugar, worcestershire sauce, celery flakes, oregano, basil, salt, celery salt, cayenne pepper

Taken from www.tasteofhome.com/recipes/big-batch-spaghetti-sauce/ (may not work)