Italian Spaghetti

3 large onions

1 bunch celery

1 tin red pimento

4 tbl olive oil

2 tins tomato paste

2 tins tomato soup (Campbell)

1 tin tomatoes - 28 oz

1 lb ground beef

3 bay leaves

1 tsp chili powder

1/2 tsp cayenne

pinch paprika

pinch celery salt

pinch allspice

Chop onions, celery and red pimento into small pieces or put though food processor.  Sometimes I'm in the mood for a chunky sauce and other times I want something smoother.
Combine all ingredients and simmer for four hours, stirring often.  I've been using a crock pot lately and the results are great. Serve with the pasta of your choice and top with Parmesan.

Notes: I grew up eating this sauce.  It can be spicy depending on how fresh your spices are.  This is my favourite meal.  My go to dish when I need comfort.  This sauce freezes well and I have used it in lasagna and other baked pasta dishes.  When I was small, my mother would serve the leftovers on toast the next day and boy that was yummy too.