Spaghetti Sauce

Ingredients:

2 pounds lean ground beef
1 green bell pepper, chopped
1/2 red bell pepper, chopped
1 tbsp. minced garlic
2 onions, chopped
2 carrots, diced
2 stalks celery, chopped
4 fresh sliced mushrooms
1 (15 ounce) can tomato sauce

2 (14.5 ounce) cans diced tomatoes
2 (6 ounce) cans tomato paste
3 cubes beef bouillon cube
3 bay leaves
1 tablespoon dried thyme
1 1/2 tablespoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 tablespoon white sugar
1 cup beef broth

Directions:

In a large stockpot cook the ground beef, green bell pepper, red bell pepper, garlic, onion, carrots 
and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
To the large sauce pot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, 
oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. 
Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.