Spaghetti

• 1 pound 85/15% lean ground beef

• 1 large onion chopped

• 4 stalks celery chopped

• 4 garlic cloves minced

• 1 (29 ounce) can diced italian tomatoes

• 1 (29 ounce) can tomato sauce

• 1 (6 ounce) can tomato paste

• 2 (7 ounce) cans sliced mushrooms

• 1 cup red Chianti wine

• 1 (15 ounce) can beef broth

• 5 whole cloves

• 2 bay leaves

• 2 tablespoons white sugar

• 1/4 cup chopped fresh parsley

• 1 teaspoon basil

• 1 teaspoon oregano

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

• 1 pound dried spaghetti noodles

• Grated Parmesan cheese

In a large heavy bottomed stock pot over medium high heat, cook the ground beef until browned, about 7 minutes, stirring occasionally. Drain the fat and add the meat back to the pot.

Add the chopped onion, celery and garlic and cook until the vegetables soften, about 7 more minutes.

Add the rest of the ingredients (except the spaghetti noodles and Parmesan), stir, and bring to a boil. Reduce the heat to simmer, stir and cover with a lid, and cook for three hours on medium low heat, stirring occasionally.

Remove cloves and bay leaves.

Cook the spaghetti according to the package directions in salted water. Drain and mix into the spaghetti sauce.

Serve with grated Parmesan cheese and chopped fresh parsley.