2 lbs. ground beef
2 lg. onions, chopped
2 med. green peppers, chopped
1 c. chopped celery
2 to 3 cloves garlic, minced
1 can (4 oz.) sliced mushrooms, undrained
3 cans (6 oz. each) tomato paste
1 can (16 oz.) whole tomatoes, undrained, coarsely chopped
3 cans (8 oz. each) tomato sauce
2 tbsp. Worcestershire sauce
2 tsp. chili powder
2 tsp. oregano
1 tsp. Italian seasoning
1/2 tsp. salt
3 drops hot pepper sauce
2 bay leaves
3/4 c. water
1/4 c. Burgundy wine
Hot cooked spaghetti
Parmesan cheese

Cook beef, onions, green peppers, celery and garlic in a Dutch oven until meat is browned, stirring to crumble meat. Drain; stir in mushrooms, tomato paste, tomatoes, tomato sauce, Worcestershire sauce, seasonings and water. Cover, reduce heat and simmer 1 hour, stirring occasionally.

Remove bay leaves and stir in wine. Spoon sauce over spaghetti and sprinkle with cheese. Makes 8 to 10 servings.