As far back as I can remember, this has been a family favourite. My mother was given the recipe by an Italian lady in Boston over 50 years ago. All my brothers and sisters make it several times a year, but none of us make it exactly the same. We all have added or subtracted from the original, which only my mother makes now.



1/2 cup butter
4 or 5 medium onions, chopped
1 large green pepper, chopped
2 cans sliced mushrooms
1 can cream of mushroom soup
2 to 2 1/2 lbs. lean ground beef
2 large can tomatoes
2 to 3 cans tomato paste
2 large bay leaves
3 cloves garlic, crushed
1 to 1 1/2 T sweet basil
1 to 2 T oregano
2 tsp. Worcestershire sauce
salt and pepper
1/2 cup sugar

Melt butter and cook onions and green pepper until soft in Dutch oven. Add mushrooms and soup. Cook hamburg and drain. Add to mixture. Add all other ingredients and heat. Simmer 8 to 10 hours. Add more spices to taste as it cooks.

Serve over spaghetti and top with parmesan cheese.
This recipe can easily be halved and freezes well.

BREAD AND ROLLS

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