Irish Italian Spaghetti

• 1 green pepper
• 1 medium onion, diced
• 1/4 to 1/2 lb. fresh mushrooms, sliced
• 4 cloves fresh garlic, minced fine
• 1 can black olives
• 2 (6 oz.) cans tomato paste
• 2 (16 oz.) cans stewed tomatoes
• 2 (15 oz.) cans tomato sauce
• 2 Tbsp. Parmesan cheese
• 2 1/2 tsp. garlic powder
• 1 1/2 Tbsp. leaf oregano
• 1 1/2 Tbsp. sweet leaf basil
• 2 bay leaves
• 1 1/2 Tbsp. onion powder
• 1 1/2 Tbsp. salt
• 2 1/2 Tbsp. sugar
• 1 1/2 tsp. black pepper
• 1 1/2 Tbsp. chili powder

1. Fry diced onions, mushrooms and garlic, saute until veggies are still firm.
2. Put all of the tomato products and diced green peppers, black olives and sauteed veggies in a large pot.
3. Add the rest of the ingredients except Parmesan cheese and meatballs.
4. This spaghetti must simmer at least 1 hour but tastes best when it has simmered 3 to 4 hours.
5. Stirring constantly, cook at medium setting until mixture starts to boil.
6. Turn down to the lowest setting and let simmer, stir at least every 15 minutes.
7. Don't let the spaghetti burn.
8. If it does burn, don't scrape the bottom or your spaghetti will taste burnt.

green pepper, onion, fresh mushrooms, garlic, black olives, tomato paste, tomatoes, tomato sauce, parmesan cheese, garlic powder, leaf oregano, sweet leaf basil, bay leaves, onion powder, salt, sugar, black pepper, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=899421 (may not work)