Servings: 8 to 10

2 Pounds ground beef 2 Pounds ground beef
3 large onions chopped 3 large onions chopped
2 Green bell peppers chopped 2 Green bell peppers chopped
5 Cloves garlic chopped 5 Cloves garlic chopped
2 14.5 ounce cans diced tomatoes 2 14.5 ounce cans diced tomatoes
1 Can tomato paste 1 Can tomato paste
1 cube Knorr chicken bouillon 1 cube Knorr chicken bouillon
1-2 boxes chicken stock 1 to 2 boxes chicken stock
½ Cup red wine - optional ½ Cup red wine - optional
3 Bay leaves 3 Bay leaves
1 TBS Thyme, organo, parsley 1 TBS Thyme, organo, parsley
1 tsp onion powder, white pepper, black pepper, 1 tsp onion powder, white pepper, black pepper,
2 tsp salt or more to taste 2 tsp salt or more to taste
2 TBS Worcestershire sauce 2 TBS Worcestershire sauce
1 lge container (12 oz) sliced white mushrooms- optional 1 lge container (12 oz) sliced white mushrooms- optional
 
Angle Hair pasta Angle Hair pasta
Parmesan cheese Parmesan cheese

Place the ground beef in a large pot and brown on medium heat. Once browned, add two of the chopped onions- saving one for later-and the two chopped green bell peppers. Cook for 10” stirring occasionally.
Add one box of the chicken stock. Save the second box to add to the sauce as necessary.
Add all the other ingredients except the mushrooms
Simmer for for several hours adding stock if the sauce gets too thick. Stir frequently. After two hours add the additional chopped onion. Taste and add additional spices if necessary. Simmer for at least an hour more adding additional chicken stock if sauce becomes too thick.
Add mushrooms during the last 30 minutes of cooking.
Serve over angel hair pasta and top with Parmesan cheese.

The longer you simmer the sauce – the better it is. This can be made one or more days ahead and is actually better the next day.  The longer you simmer the sauce - the better it is. This can be made one or more days ahead and is actually better the next day.
Serve with Angle Hair pasta.  Serve with Angle Hair pasta.
Any leftovers can be frozen to be served later.  Any leftovers can be frozen to be served later.
If made the day before, after it cools, place the sauce in the refrigerator. As it cools further, any fat from the meat will rise to the top and gel. Remove as much of this fat as you can before reheating.  If made the day before, after it cools, place the sauce in the refrigerator. As it cools further, any fat from the meat will rise to the top and gel. Remove as much of this fat as you can before reheating.