1 lg. onion, chopped fine
2 stalks green onion, chopped fine
2 stalks celery, chopped fine
3 tbsp. chopped parsley
4 cloves garlic, chopped fine
3 tbsp. oregano
3 tbsp. basil
2 sm. cans tomato sauce
2 sm. cans tomato paste
6 or 8 c. water
1/4 c. sugar
2 bay leaves
2 lbs. lean ground beef

In heavy pot on very low heat, cook sauce, paste and sugar, stirring occasionally so it does not burn for about 40 minutes or until it turns thick and brownish red. Add all seasonings, salt and pepper to taste along with water. Bring to a boil, then lower heat to simmer for about 2 1/2 hours or until thick.

Brown ground beef and drain off any grease. Add to sauce after it comes to a boil or make your own meat balls. They can be added to sauce uncooked or browned in oven and added to sauce. Serve on long spaghetti. Serves 8.