1 lb. spaghetti, cooked & drained
1 onion, diced (1/2 c.)
2 cloves garlic, minced
1/4 c. butter
1 tbsp. olive oil
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
1/2 green bell pepper, chopped
1/2 lb. chopped mushrooms
2 (6 oz.) cans tomato paste
1 (28 oz.) stewed Italian tomatoes
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. angostura bitters
1 tbsp. sugar
1/2 c. dry red wine
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery salt
2 bay leaves
Dash of cayenne pepper

Saute onion and garlic in butter and oil. Add beef, pork and veal; brown. Add green pepper, mushrooms, tomato paste, tomatoes, Worcestershire sauce, bitters, sugar, wine, salt, pepper, celery salt, bay leaves, cayenne pepper and simmer over low heat for 3 hours. Serve sauce over cooked al dente spaghetti. Sprinkle with Parmesan cheese.