Spaghetti With Meat Sauce
|Lean ground beef||1 1⁄2 Pound|
|Chopped onion||2 Cup (32 tbs)|
|Chopped green bell pepper||1 Cup (16 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Canned italian tomatoes||28 Ounce (1 Can)|
|Canned no salt added tomato paste||6 Ounce (1 Can)|
|Black pepper||1 Teaspoon|
|Basil leaves||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Worcestershire sauce||1 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Saute ground meat in a stockpot over medium-high heat, stirring frequently, until no longer pink.
Add onions and continue to saute.
When onions are slightly brown, add bell pepper and celery.
Add all other ingredients except spaghetti and Parmesan cheese.
Reduce heat, cover and simmer 2 hours.
Allow to cool, then cover and refrigerate overnight.
Skim off the fat that hardens on the surface.
Cook spaghetti according to package directions, omitting salt.
Meanwhile, heat sauce, stirring occasionally.
Drain spaghetti and serve individual portions with sauce on top.
Sprinkle each serving of spaghetti with Parmesan cheese.