3 to 4 strips bacon
2 garlic cloves
1 large onion
1 green bell pepper
1 stalk celery
1 lb. lean ground beef
1 can whole Ro-Tel tomatoes
3 (15 oz.) cans tomato sauce
1 can/jar mushrooms
3 to 4 tbsp. Worcestershire sauce

Spices:

1 tsp. oregano
1 tsp. thyme
1/2 tsp. basil
Konriko Creole seasoning to taste
3 to 4 bay leaves

Put tomato sauce in large pot. Brown ground beef; drain and add to sauce. Chop up garlic, celery and green pepper. Cut onion in quarters and put through food processor. Fry bacon; drain and crumble into sauce. Sauté onion, bell pepper, celery and garlic in bacon drippings. Add to sauce. Put Ro-Tel tomatoes through food processor and add to sauce. Chop up mushrooms and add to sauce. Add spices, Worcestershire sauce and bay leaves. Bring to boil; reduce heat and simmer for 30 to 40 minutes, stirring occasionally.

Cook 1 package of No. 2 vermicelli. Combine vermicelli and sauce and allow to stand for 10 to 15 minutes before serving. (Butter or oil added to water while cooking vermicelli will help prevent sticking.)