1 28 oz can of tomatoes, chopped coarsely 1 10 oz can of tomato paste 1 10 oz can of tomato soup 1 onion chopped coarsely 1-2 cups of coarsely chopped mushrooms 2 stalks of chopped celery finely 1 green or red pepper chopped coarsely chopped 1 garlic bud, crushed and chopped fine (I use 2 buds because I love garlic) 1 TBSP marjoram 1TBSP oregano 1 TBSP Thyme or if you are really in a hurry....3 TBSP Italian seasonings 1 tsp of cilantro (optional) 1 TBSP of red chili (optional) 1/4 tsp sugar to cut the acid of the tomatoes

1 lb of lean ground beef salt and pepper to taste tomato juice to thin (if needed)

Brown the beef in a small amount of olive oil, set aside in the same pan that you cooked the meat, saute the onions, peppers, celery and mushrooms.Add the crushed garlic and finish sauteing until soft but not mushy.

In a large pot, place the chopped tomatoes, soup and paste. Blend well, put in the seasonings. Next take the meat and vegetable mixture and add it to the tomato mixture in the pot. Stir well and now you just leave it on simmer, stirring occasionally for a couple of hours. If you do not have the time for this and really, who does, I just put the sauce in my slow cooker and leave it for 6-8 hrs on low heat. If when you go to serve you find the sauce too thick, use tomato juice to thin it a little. Do not use water as it dilutes the taste of your sauce.

This really is a fool proof recipe for spaghetti sauce and I also use this sauce as the base for my lasagne (without the peppers and celery) Get your pasta ready (follow directions on box), cut some fresh bread, have a salad on the side. Maybe a nice bottle red wine if you enjoy that. Grate some fresh parmesan for the top, or if you are like my husband, have fresh grated cheddar available.

Serve everything at once and then sit back and wait for the praise because you have a wonderful and "homemade" spaghetti meal for your family and friends. (This sauce freezes well for those pesky leftovers as well)