Spaghetti Sauce by Kristi

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1 cup diced onion
1 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons italian seasoning
1 1/2 teaspoons house seasoning
(house seasoning recipe: 1 cup salt + 1/4 cup black pepper + 1/4 cup garlic powder…mix together and store in airtight container for up to 6 months)1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves

optional: 1 1/2 pounds ground beef

> 1. In a stockpot, combine the tomatoes, tomato sauce, water, onions,
green peppers, garlic, parsley, seasoning mixtures, sugar, and bay
leaves. Bring to a boil over high heat, and then reduce the heat and let
simmer, covered, 1 hour.
> 2. Optional: Crumble the ground beef in a large skillet. Cook over
medium-high heat until fully cooked. Drain the fat from the meat, and
add to the sauce. Simmer for 20 more minutes.
> 3. Cook the pasta according to the package directions.

Serving options:
> 1. Serve hot over pasta with a side of hot garlic bread.
> 2. Baked: Cover bottom of 9×13″ baking dish with sauce. Add a layer of
cooked pasta noodles, then grated cheddar and monterey jack cheeses,
then more sauce. Repeat layers until all pasta is gone. Bake in 350
degree oven about 30 minutes. Cheese on top should be melted and bubbly.

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