Greek Spaghetti Sauce Recipe

• 6 stalks (ribs) celery
• 4 carrots
• 2 med. onions
• 1 green pepper
• 1 clove garlic
• 1/2 c. extra virgin olive oil
• 1/2 pound fresh mushrooms, minced
• 1 1/2 pound grnd beef
• 1 can (6 ounce.) tomato paste
• 1 can (28 ounce.) tomatoes
• 1 tbsp. salt
• 1 tbsp. sugar
• 1 tbsp. Worcestershire sauce
• 1/2 teaspoon pepper
• 1/2 teaspoon monosodium glutamate (MSG)
• 1/2 teaspoon oregano
• 2 c. beef bouillon
• 1 c. dry red wine

1. Grind celery, carrots, onions, green pepper and garlic in food chopper using medium blade (or possibly mince in electric blender).
2. Saute/fry in 1/4 c. extra virgin olive oil.
3. Saute/fry mushrooms in 2 Tbsp.
4. extra virgin olive oil.
5. In large heavy saucepan, brown meat in 2 Tbsp.
6. extra virgin olive oil, breaking up with fork; drain.
7. Add in vegetables, mushrooms and remaining ingredients, breaking tomatoes.
8. Simmer, uncovered, for about 2 hrs.
9. Serve over cooked spaghetti.
10. Serves 8.

stalks, carrots, onions, green pepper, clove garlic, extra virgin olive oil, mushrooms, beef, tomato paste, tomatoes, salt, sugar, worcestershire sauce, pepper, glutamate, oregano, beef bouillon, red wine

Taken from cookeatshare.com/recipes/greek-spaghetti-sauce-20815 (may not work)