Servings: 8

2 tablespoons olive oil 2 tablespoons olive oil
3 garlic cloves 3 garlic cloves
1/2 cup chopped onion ½ cup chopped onion
½ cup chopped celery ½ cup chopped celery
¾ cup sliced mushrooms ¾ cup sliced mushrooms
2 tablespoons chopped parsley 2 tablespoons chopped parsley
½ cup chopped green pepper ½ cup chopped green pepper
1 lb ground beef 1 lb ground beef
½ lb ground pork ½ lb ground pork
1 (28 oz) can tomatoes 1 (28 oz) can tomatoes
1 cup water 1 cup water
1 (8 oz) can tomato sauce 1 (8 oz) can tomato sauce
1 (5½ oz) tomatoe paste 1 (5½ oz) tomatoe paste
1 tablespoon salt 1 tablespoon salt
¼ teaspoon paprika ¼ teaspoon paprika
⅛ teaspoon cayenne ⅛ teaspoon cayenne
1 ½ teaspoon dried basil 1 ½ teaspoon dried basil
½ teaspoon dried oregano ½ teaspoon dried oregano
¼ teaspoon pepper ¼ teaspoon pepper
1 bay leaf 1 bay leaf
¼ teaspoon crushed chilies ¼ teaspoon crushed chilies
16 oz spaghetti 16 oz spaghetti

Sauté vegetables in oil until onion is translucent. Add beef and pork and cook until lightly browned. Add remaining ingredients and simmer 2 hours. Cook spaghetti according to directions on package. Pour sauce over spaghetti and if desired sprinkle with grated Parmesan cheese. This can also be cooked in the slow cooker on low for 8 hours instead of simmered on the stove top.