Spaghetti Sauce #3...Source: Jim Mixson

1 1/2 # hamburger cooked to crumbly in olive oil
1 large (1 C) onion chopped
3 cans stewed tomatos (14 1/2 ounces each)
1 can tomato sauce
1 6 oz can tomato paste
2 T brown sugar
3 T Italian seasoning
2 T oregano
1/2 T MSG
1 T granulated garlic
2 T dried green pepper
1 T dried celery
1/2 t dill
1/2 T JGM mix...This is my concoction; see Recipe
2 bay leaves
1/2 C white or light wine
Water +/- to desired consistency

Brown ground beef to crumbly in olive oil in a skillet; season lightly with 
JGM Mix (This is my concoction; see Recipe.) In a 
large pot, sautee the onion in butter. When onion is done, add stewed tomatos, 
tomato paste and wine. Add seasonings and stir in well.
When the beef is done, add it to the sauce mixture, straining out liquid.
Stir in well and bring to a low boil. Cook at very low boil for 1-2 hours, 
stirring occasionally. Chop up tomato chunks if necessary. 
Add water as needed to maintain consistency desired.
Let stand.
Before serving, bring to low boil while stirring. Serve over cooked spaghetti 
noodles or egg noodles.