Spaghettit Sauce

Ingredients:
  • 1 lb. Lean Ground Beef
  • 1 small Onion (chopped fine)
  • 1 small Celery Stalk (chopped fine)
  • 4 small Mushrooms (chopped fine)
  • 1/2 small Green Pepper (chopped fine)
  • 1/2 tsp. Garlic Powder (or - 3 cloves chopped very fine)
  • 1/4 tsp. Red Pepper
  • 1/4 tsp. Cayenne Pepper
  • 3/4 tsp. Crushed Chiles
  • 1/2 tsp. Oregano
  • 1/2 tsp. Sweet Basil
  • 1/8 tsp. Black Pepper
  • 1 10 oz. Stewed Tomatoes (284 ml)
  • 1 7 oz. Tomato Paste (200 ml)
  • 3 cups Tomato Juice
  • - - Butter or Olive Oil for frying
Method:
  • Brown the beef, drain well, and put into a stock pot.
  • Sautee lightly in butter or olive oil, each seperately, the onion, celery, green pepper and mushrooms. Add each to the beef.
  • Add the tomatoes, tomato paste, and HALF the tomato juice.
  • Mix all the spices well, then add to the pot.
  • Cook at a slow boil, stirring frequently, for about 1 hour.
  • Add the remaining juice ONLY enough to maintain the desired thickness as it simmers for about 1 more hour, checking and stirring it occasionally.
  • Remove from the heat, cover, and let stand overnight.
  • Bring to a boil, and remove from the heat. Serve it or put in into containers for freezing.
Notes: