Spag Bol

Ingredients

• 2 tablespoons olive oil
• 3 large onions, sliced
• 3 cloves garlic, chopped
• 1 red bell pepper, chopped
• 2 pounds lean ground beef
• 1 cup beef broth
• 2 (14 ounce) cans peeled and diced tomatoes with juice
• 1 cup red wine
• 1 (6 ounce) can tomato paste
• 1 stalk celery, chopped
• 2 bay leaves
• 1 tablespoon Italian seasoning

Directions

Heat olive oil in a large skillet over medium heat. Saute onions and garlic until onions are tender. Stir in red bell pepper and saute 2 minutes.

Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste. Bring to a boil and add celery, bay leaves and Italian seasoning.

Reduce heat and simmer for 1 hour, or until sauce thickens.