Ingredients
8 bacon strips8 pounds ground beef4 large onions, chopped2 large green peppers, diced1 pound sliced fresh mushrooms1/2 cup olive oil16 garlic cloves, minced1/2 cup all-purpose flour6 cans (28 ounces each) diced tomatoes2 cans (12 ounces each) tomato paste2 cups water1 cup white wine vinegar6 tablespoons sugar3 tablespoons Worcestershire sauce2 tablespoons dried celery flakes2 tablespoons dried oregano2 tablespoons dried basil4 teaspoons salt2 teaspoons celery salt2 teaspoons cayenne pepperHot cooked spaghetti
Preparation
In a large stockpot, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook beef over medium heat in drippings until meat is no longer pink; drain. Remove beef and keep warm.
In the same pot, saute the onions, peppers and mushrooms in oil for 5 minutes or until onions are tender. Add garlic; cook 2 minutes longer.
Stir in flour until blended. Stir in the tomatoes, tomato paste, water, vinegar, sugar, Worcestershire sauce and seasonings. Crumble bacon; return bacon and beef to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours, stirring occasionally. Serve with spaghetti.
