Divine Spaghetti Sauce

1 pound lean ground beef

2 (28 ounce) cans whole peeled tomatoes

2 (6 ounce) cans tomato paste

1 large onion, chopped

4 stalks celery, chopped

2 green bell peppers, chopped

1 red bell pepper, chopped

15 fresh mushrooms, sliced

5 tablespoons Italian seasoning

1 teaspoon dried red pepper flakes

4 bay leaves

2 tablespoons chopped fresh basil

3 cloves garlic, minced

1 pound spaghetti

In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.

In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.

In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.

Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Add sauce to pasta; serve.