1 bag pasta shells (I use small shells)
3 tbsp. olive oil
1 onion, chopped
1 chili pepper, chopped
2 green peppers, chopped
3 cloves garlic, chopped
2 lb. ground beef (I use lean)
3 tbsp. chili powder
2 (28 oz. ea.) cans tomato sauce
1/3 cup sugar
1/2 tsp. hot peppers
1 cup red wine (optional)
1 tsp. salt
1 tsp. black pepper
1/2 tsp. oregano
1/2 tsp. paprika
2 tsp. cumin
1 tsp. cayenne pepper
1 cup chopped celery

Heat oil over medium heat. Sauté onions, chili peppers, green peppers and garlic, until soft. Add all the rest of the ingredients except the pasta shells. Bring to a boil and simmer for two hours. Add water, if needed. Prepare the pasta shells, add to the sauce and mix together. Serve hot.

Submitted by: Norb