Ingredients
1 pound lean ground beef (90% lean)1/2 cup chopped sweet red pepper1/4 cup chopped green pepper1/4 cup chopped celery1/4 cup chopped onion2 garlic cloves, minced1/4 pound sliced fresh mushrooms1 can (14-1/2 ounces) Italian diced tomatoes, undrained1 can (6 ounces) tomato paste1/2 cup water1 bay leaf1 teaspoon sugar1/2 teaspoon salt1/2 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon pepperHot cooked spaghetti2 tablespoons shredded Parmesan cheese
Preparation
In a large skillet, cook the beef, peppers, celery, onion and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Add the mushrooms; cook for 2 minutes.
Stir in the tomatoes, tomato paste, water, bay leaf, sugar, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring often. Discard bay leaf. Serve sauce over spaghetti. Sprinkle with Parmesan cheese.
