6 med. onions
3 lg. bell peppers
2 lb. ground beef
2 lg. cans tomatoes
1 can tomato paste
1 can tomato sauce
3 bay leaves
1/2 tbsp. thyme
3 cloves garlic
1 tbsp. chili powder
5 tbsp. Worcestershire sauce
1/2 tsp. Tabasco
1/2 tsp. sugar
Salt and pepper to taste
1 lg. can drained mushrooms, stems and pieces (optional: this should be added for last hour of cooking)

Chop onions and peppers coarsely and fry in bacon drippings or salad oil. Pour in large sauce pan or deep well ground beef, browned in drippings. Break up with fork like Grape Nuts. Add remaining ingredients. Cook on low heat at least 3 hours, preferably 67 hours as sauce is even better the next day. Makes a large quantity for freezing or will serve 12 generously. Cook 1 or 2 boxes of spaghetti until just tender, serve on plate and spoon sauce over. Sprinkle all with grated Parmesan cheese.

SPAGHETTI AND MEAT BALLS:

Follow recipe same as above except mix meat with 1/2 cup of cracker meal, 1 egg, salt, pepper and 1/2 teaspoon sage. Form into small balls (1 1/2 inches) and fry until browned.