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From Again, 04-17-1998
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Msg ID 0018334
Spaghetti with Meat Sauce
8 Servings

1 1/2 pounds lean ground beef
2 cups chopped onions
1 cup chopped green bell peppers
2 cups chopped celery
28 ounces plum tomatoes
6 ounces no-salt-added tomato paste
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil leaves
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
2 bay leaves
16 ounces spaghetti
1/2 cup grated Parmesan cheese

Saute ground meat in a stockpot over medium-high heat, stirring frequently, until no longer pink. Add onions and continue to sauté. When onions are slightly brown, add bell pepper and celery. Cook slightly. Add all other ingredients except spaghetti and Parmesan cheese. Reduce heat, cover and simmer 2 hours. Allow to cool, then cover and refrigerate overnight. Skim off the fat that hardens on the surface. Cook spaghetti according to package directions, omitting salt. Meanwhile, heat sauce, stirring occasionally. Drain spaghetti and serve individual portions with sauce on top. Sprinkle each serving of spaghetti with Parmesan cheese.

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