Meat Lover's Spaghetti Sauce

• 1 12-2 lbs very lean ground chuck or 1 12-2 lbs sirloin beef
• 2 cups sliced onions (julienne or diced, I use Vidalia)
• 2 (4 ounce) cans mushroom pieces or 1 (8 ounce) packageof sliced fresh mushrooms
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (12 ounce) can tomato paste
• 2 (14 1/2 ounce) cans crushed tomatoes
• 2 cups beef broth (or water with 2 beef bouillon cubes)
• 2 cloves of minced garlic or 2 tablespoons instant minced garlic
• 1 cup of sliced green pepper (julienne style or diced)
• 12 cup of sliced yellow sweet pepper (julienne or diced)
• 1 tablespoon brown sugar (light is what I use)
• 1 tablespoon sage
• 1 tablespoon oregano
• 1 tablespoon dried basil
• 1 tablespoon cilantro leaf
• 1 teaspoon liquid smoke
• spaghetti noodles (amount for what you want at serving)
• parmesan cheese

1. Using non-stick pan, fry beef until well done.
2. I cook them so that there are fairly large "chunks" of beef (smaller than meatballs).
3. Rinse beef under hot tap water in colander and place aside.
4. In 6-8 quart stock pan, saute onions, bell peppers, shallots& mushrooms in beef stock until soft and clear.
5. Add remaining spices to stock pan, cooking over medium heat.
6. Bring to boil and then immediately add beef.
7. Add tomatoes and other tomato items to stock pan.
8. Bring to a boil and then immediately turn heat to Low.
9. Simmer for 30- 45 minutes.
10. Prepare spaghetti noodles according to pkg directions.
11. Serve immediately.
12. Optional: Serve with grated fresh Parmesan Cheese.
13. Enjoy!

sirloin beef, onions, mushroom, tomatoes, tomato paste, tomatoes, beef broth, garlic, green pepper, yellow sweet pepper, brown sugar, sage, oregano, basil, cilantro leaf, liquid smoke, noodles, parmesan cheese

Taken from www.food.com/recipe/meat-lovers-spaghetti-sauce-96680 (may not work)