Spaghetti Sauce

• 1 lb 85% lean ground beef
• 1 large yellow onion, chopped
• 12 cup green sweet pepper, chopped
• 14 cup celery, chopped
• 12 cup carrot, chopped
• 1 cup white mushroom, sliced
• 2 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 2 (14 1/2 ounce) cans tomatoes, undrained and cut up
• 1 (6 ounce) can tomato paste
• 1 (737 g) jarprego pasta sauce with mushrooms
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 2 teaspoons fresh marjoram, chopped
• 1 teaspoon sugar
• salt, to taste
• pepper, to taste
• parmesan cheese, grated

1. In a frying pan, cook the beef until brown, drain, keep in the pan.
2. In a Dutch oven or LARGE cooking pan cook carrots, celery, garlic, mushrooms, onion, sweet pepper in hot oil until they are tender.
3. Stir in beef, tomatoes, tomato paste, Prego, parsley, sugar, salt and black pepper.
4. Bring to a boil; reduce heat.
5. Simmer, covered for 30 minutes.
6. Uncover; simmer for 15 minutes more, stirring occasionally.
7. Stir in fresh herbs.
8. Meanwhile, cook pasta accordingly and serve with sauce.
9. Sprinkly with Parmesan if desired.

ground beef, yellow onion, green sweet pepper, celery, carrot, white mushroom, garlic, extra virgin olive oil, tomatoes, tomato paste, jarprego pasta sauce, fresh parsley, fresh basil, fresh oregano, fresh marjoram, sugar, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/spaghetti-sauce-131673 (may not work)