SPAGHETTI SAUCE

2 pounds ground beef
1 large green pepper, chopped
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 clove garlic, minced
1 1/2 cups chopped carrots
1 (8 oz) can mushroom stems and pieces, drained
2 cans tomato soup, undiluted
1 (14 1/2 oz) can diced tomatoes, undrained
1 (6 oz) can tomato paste
1 1/2 cups water
1 (12 oz) bottle chili sauce
1 tablespoon worcestershire sauce
1/8 teaspoon hot pepper sauce
1 tablespoon sugar
1-2 tablespoons steak sauce
3 bay leaves
2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried sage
1/2-1 teaspoon ground allspice

in a dutch oven, brown ground beef over medium heat until no longer pink; drain. add the green pepper, celery, onion, garlic and carrots; cook and stir until tender. stir in remaining ingredients; bring to a boil. reduce heat and simmer, uncovered, for about 3-4 hours, stirring occasionally.

2 1/2 quarts

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