1 lb. ground meat
1 onion, chopped
1 large bell pepper, thinly sliced
4 cloves garlic, minced
2 large cans diced tomatoes
1 small can tomato paste
1 can beer
1 large can (1 3/4 c. approximately) water
1 (8 oz.) can sliced mushrooms
1 pkg. sliced pepperoni (optional)
1 tsp. oregano
1 tsp. rosemary
1 tsp. Italian seasoning
1 tsp. basil
salt and pepper to taste
cooked spaghetti
Parmesan cheese, freshly grated

In a large pot, sauté meat, onions, bell peppers and garlic until meat browns. Drain. Add remaining ingredients and bring to a boil. Turn to low and simmer uncovered for 3 hours. Serve over spaghetti. Add freshly grated Parmesan cheese. Note: The sauce can also be used for lasagna and manicotti dishes. The Day After Lunch: Toast sliced bread. Add a slice of cheese, top with leftover sauce and broil. Add grated Parmesan cheese. Freezes well.