2 T oil
1 large onion, diced
2 cloves garlic, minced
1 lb lean ground beef
¾ c green pepper, diced
1 T parsley
½ lb mushrooms
28 oz can crushed Italian tomatoes
8 oz tomato sauce
6 oz tomato paste
½ t pepper
1/8 t cayenne
½ t allspice (do not omit)
½ t oregano
1 t basil
¼ t fennel seed
1 t sugar
1 ½ c shredded cabbage
¼ t crushed chili pepper
Heat oil. Sautee onion and garlic one to two minutes in heavy kettle. Add meat and brown. Add mushrooms and green pepper and cook for two minutes, stirring constantly. Stir in remaining ingredients, cover and cook over low heat for 4+ hours, stirring occasionally. Serve over spaghetti.
Notes: From the Patriot Ledger, 6.24.91. This can also be cooked in a crockpot for four hours instead of on the stove.