Divine Spaghetti Sauce

Ingredients

• 4  bay leaves 
• 56 ounce tomatoes whole peeled canned
• 4 stalks celery chopped
• 2 tablespoons basil fresh chopped
• 15  mushrooms fresh sliced
• 3 cloves garlic minced
• 2  bell peppers green chopped
• 5 tablespoons penzey's southwest seasoning italian
• 1 pound ground beef lean
• 1 large onion chopped
• 1  bell pepper red chopped
• 1 teaspoon pepper flakes dried red
• 1 pound pasta like spaghetti 
• 12 ounce tomato paste canned

Equipment

• frying pan
• sauce pan
• pot

Directions

1. In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
2. In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
3. In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
4. Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix.
5. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.
6. Bring a large pot of lightly salted water to a boil.
7. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
8. Add sauce to pasta; serve.