2 lg Onions, chopped

      2 md Green peppers, chop

      1 c  Chopped celery

      3    Cl Garlic, minced

      2 tb Olive oil

      2    Pounds ground beef

      1 pk Fresh mushrooms, sliced

      3    6-oz cans tomato paste

      1    16-oz can whole tomatoes

           Undrained & chopped
      3    8-oz cans tomato sauce

      2 tb Worcestershire sauce

      2 ts Chili powder

      2 ts Dill weed

      2 ts Whole oregano

           (continued on sauce2)
  Brown ground beef with onion, green pepper, celery and garlic in hot oil in
  large dutch oven.  Cook until meat is browned, stirring to crumble; drain
  well, and stir in remaining ingredients.  Cover, bring to boil, and reduce
  heat to simmer for an additional 2 or 3 hours, stirring occasionally.
  Remove bay leaves and serve over pasta of choice. Sprinkle with shredded
  sharp cheddar cheese and grated Parmesan cheese if desired. (Please note
  that this recipe is continued on the next entry as THICK & SPICY SPAGHETTI
  SAUCE2)
  Courtesy of Loren Martin, Cyberealm BBS and Big Cabin OK