Spaghetti Sauce

3 onions, finely chopped
1 green pepper, finely chopped
2 large cans tomatoes, mashed
Salt
½ tsp black pepper
2 small cans tomato paste
1 can dry red wine or water tomato paste can)
3 cloves garlic, minced
½ tsp oregano leaves
½ tsp rosemary
¼ tsp thyme
4 tsp marjoram
1 tsp tarragon leaves
½ tsp basil
1 tsp fennel seeds
3 mint leaves, crushed
2 bay leaves
½ tsp cayenne
2 chilies, finely chopped
1½ Tbsp Romano cheese
1½ Tbsp brown sugar
1 tsp lemon juice

In a large pot over low heat, fry onions and green pepper in a little olive oil until onions are translucent. Add garlic and chilies and cook for about 1 minute; do not let garlic brown or it will become bitter. Add remaining ingredients and simmer for several hours.

You can add browned ground beef, cubed chicken, sausage, pepperoni, pork hocks, spareribs, etc., or any combination.

*If adding pork hocks or spareribs, skim off some of the fat that has accumulated at the top before serving.